Maple-rum-glazed apple compote

2 Cups

Ingredients

Quantity Ingredient
½ cup Currants
½ cup Dark rum
3 mediums Gala or fuji apples; peeled/ halved/finely chopped
1½ tablespoon Unsalted butter
¼ cup Maple syrup

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 1½ 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

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