Winter Fruit Compote

Winter Fruit Compote

Serves 4

I grew up with this dish and it is one of my favorite quick dessert recipes. I like to serve this in small decorative bowls or even martini glasses to elevate the presentation. Be sure to be generous with dollops of Maple Whipped Cream. 

Ingredients

3 tablespoons unsalted butter
4 large tart apples, (such as MacIntosh) halved and cored and cut in ¼ inch slices (6 cups)
8 each dried prunes, cut in half (⅓ cup)
3 tablespoons granulated sugar
⅓ cup Cassis liqueur 
4 tablespoons sliced almonds, toasted

Maple Whipped Cream Ingredients

1 cup heavy cream
2 tablespoons maple syrup

Directions

Melt the butter over medium heat in a large skillet. Add the apples and prunes and sauté until soft, stirring occasionally, 8 to 10 minutes. Turn to low heat and stir in sugar and Cassis, until coated, 3 to 5 minutes.

While the fruits are cooking, toast the almond slices in a sauté pan over low heat until lightly brown and fragrant. 

Whisk heavy cream using an electric mixer or by hand in a medium bowl until slightly thickened, about 2 minutes. Add maple syrup and continue to whip until the cream forms peaks that flop over (soft peaks).

When ready to serve, spoon the stewed fruits into a bowl and top with maple whipped cream and almonds.