Maple-Rum-Glazed Apple Compote Recipe

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Maple-Rum-Glazed Apple Compote Ingredients

1/2 cup currants
1/2 cup dark rum
3 medium gala or fuji apples, peeled/ halved/finely cho
1 1/2 tbsp unsalted butter
1/4 cup maple syrup

A Recipe for
Maple-Rum-Glazed Apple Compote

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This Recipe for Maple-Rum-Glazed Apple Compote is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for Maple-Rum-Glazed Apple Compote from the recipe cookbook of Recipes-to-go (Fruit)

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Maple-Rum-Glazed Apple Compote

It's bizarre that the produce manager is more important to my children's health than the pediatrician.
Meryl Streep

Maple-Rum-Glazed Apple Compote Directions

1. Place currants in a small bowl. Add rum and mix well. Set aside
for 20 minutes.

2. Combine apples and butter in a large saute pan. Cook over high
heat, stirring often, for 3 minutes. Add currants and rum (if the rum
ignites, cover pan with a large lid until the flames die down, about
15 seconds), and cook for 1 1/2 minutes.

3. Add maple syrup. Cook, stirring occasionally, for 2 minutes.

4. Serve immediately or refrigerate in a tightly sealed container up
to 5 days.

Source: Chicago Sun Times, November 6, 1996

Serves: 2

Maple-Rum-Glazed Apple Compote Recipe brought to you by Recipes To-Go

Maple-Rum-Glazed Apple Compote Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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