Autumn, my favorite season, is upon us. The farmer's market now has apples and cider and all of the things that are perfect and inviting on a cool, crisp fall morning. While I am not a big fan of apple pie, I do love cooked apples. This simple apple compote made with a fig spread (use fresh if you have them), a bit of bourbon, butter and brown sugar is lovely when paired with a (cheesy) polenta, or it can serve as a dessert on its own. It also goes really well with grilled pork chops… wrapped in bacon… Mmm… bacon………..
Things that make me happy: Bourbon, fig spread, brown sugar
Apple, Fig and Bourbon Compote - Recipe inspiration from here!
- 1 tablespoon butter
- 1 large or 2 small apples, peeled, cored, and diced
- 2 tablespoons fig spread
- 1/2 tablespoon brown sugar
- 1 shot of bourbon – feel free to pour some in the compote, too! ;)
Peel, core and dice the apple.
Over medium heat, melt the butter in a small saucepan. Add the apple and cook for three to five minutes, until the apple just begins to soften.
Add the fig spread and brown sugar.
Mix together until the brown sugar is desolved and the fig spread just begins to thin out.
Remove the pan from the heat and pour in the shot of bourbon… Really, you can add as much as you like… It's really about how much bourbon flavor you want to taste and how long you have to cook it down.
Back on the heat, stir in the bourbon.
Bring it just to a low boil and reduce the heat to low.
Cook the sauce down for another ten minutes or so. Again, this can cook longer, but I was hungry!
Serve alone or topped on a slice of grilled polenta.
Enjoy!
So-Called Instant Pudding 