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.

　　

Ingredients

makes 2 to 3 cups

　　6 tart apples, such as Red Delicious, Golden Delicious, Braeburn, or Granny Smith, peeled, cored, and cut into 1/2-inch dice

　　1/2 teaspoon ground cinnamon

　　Pinch of freshly grated nutmeg

　　1/4 cup packed light brown sugar

　　2 tablespoons unsalted butter

　　Pinch of kosher salt

　　Pinch of cayenne pepper or freshly ground black pepper

　　1/2 teaspoon fresh lemon juice

　　

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.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.