Apple Compote

This voluptuous four ingredient compote is effortless and in its simplicity it can be used as a puff pastry or tart filling, served a la mode with ice cream, sweetly adorn pancakes and French toast and a can also be a fruity filling wonderfully nestled in cinnamon rolls or buns for something different. Regardless, on how you consume it, it's familiarity compliments and comforts.   

Apple Compote

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3 cups diced apples (approximately 6 apples)

2 teaspoons cinnamon

4 tablespoons butter

4 tablespoons dark brown sugar

Wash and dry apples throughly. Core and roughly dice apples.

In a medium bowl add the diced apples and pour the cinnamon over top and stir. Set aside.

Melt the butter in a large sauce over medium heat. Add the brown sugar and stir until the sugar has dissolved. Add the diced cinnamon apples. Stir to combine. Let the mixture simmer for about 15 minutes or until the apples are soft.

Allow to cool before storing in a contain in the refrigerator for up to a week.