Brandy Apple Compote

Vanilla Ice Cream with Warm Brandy-Apple Compote


  • 2 large granny smith apples, peeled and chopped in 1 inch dice
  • 1/4 cup black raisins
  • 1 tablespoons butter
  • 3/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1/2 cup walnuts (or more if you like)
  • 1/2 cup brandy
  • pinch of salt

Melt butter in a medium sauce pan.  Add remaining ingredients.  Cook over medium high heat, stirring occasionally until dark and syrupy.  Apples should be very tender and almost unrecognizable.  Additional water may need to be added while cooking.

Serve warm over vanilla ice cream.


3 Responses to Brandy Apple Compote

  1. Erin says:

    I am having a small gathering and planning to make your Brandied Apple Compote and serve it warm over eggnog ice cream. If it is already reduced, is this something I can leave setting on the stove and just reheat when dessert time comes?

    • You can definitely leave this on the stove and reheat later. It will be very thick when it has cooled down. It will thin when heated. I suggest that you not heat it too much right before serving, because it will melt the ice cream too fast. It’s best when just warm. I hope you enjoy it!

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