Caramel Apple Compote with Dried Cherries + Pecans

Equipment

Saucepan

Ingredients

¾ cup brown sugar lightly packed
¼ cup half-and-half
½ tsp kosher salt
4 tbsp unsalted butter cubed
1 tbsp spiced rum optional
3 cups apples (any variety) peeled + chopped into bite size chunks
1 tsp ground cinnamon
½ cup dried cherries
5 tbsp chopped pecans

Instructions

Combine brown sugar, half-and-half and salt in a saucepan over medium heat. Let it come to a bubble, then stir for 1 minute as the sugar dissolves.
Add the butter and continue stirring until melted. Add the spiced rum, if using.
Add the apples, cinnamon and dried cherries. Stir to combine everything. Let it cook slowly, at an easy simmer, for about 12 minutes. If necessary, lower the heat to maintain a low and slow bubble. Stir occasionally.
Stir in the chopped pecans right at the end and transfer to a jar or bowl for serving.

Notes

I like the apples to still have a little tooth to them. I test for doneness by spearing a piece of apple with a pairing knife. If it takes a moment to fall off the knife, or I have to nudge it off, it cooks a bit longer. When it holds the end of the knife for half a second before falling off, then it’s done! If you like your apples to be on the softer side, continue cooking until the apple won’t even hold the tip of the knife.

Nutrition

Nutritional values are estimated and provided as a general guideline only.

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