This compote has a little kick to it, courtesy of the cayenne pepper. It’s excellent with pancakes, oatmeal, or even as a topping on yogurt, and it can be made up to a week ahead. If storing for later use, cool the compote completely before covering it with a lid or plastic wrap. This will keep in the refrigerator for up to one week. If the compote is cool, reheat it over low heat to serve hot. It can also be served warm.
Recipe information
Yield
makes 2 to 3 cups
Ingredients
Preparation
Step 1
Stir together the apples, cinnamon, nutmeg, brown sugar, butter, salt, and cayenne pepper in a 2-quart noncorrodible saucepan. Bring the mixture to a simmer over medium heat.
Step 2
Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. The compote is ready when the apples are very soft.
Step 3
Remove the compote from the heat and stir in the lemon juice.
Step 4
Spoon the compote into a serving bowl.
