Easy Apple Cinnamon Compote

Easy and fast, I might add. This is a compote that I also use on my Apple Cinnamon yogurt scones (post on that to follow soon). Fortunately, this also saves pretty well for a couple of days.

Making an apple cinnamon compote was inspired by having a few soft-ish apples and by my friend Holly, who brought a lovely compote to a dinner E and I hosted not long ago. Holly's compote used raisins, lemon, cloves, cinnamon, and of course apples! Plus, what tasted like a fair amount of sugar. This compote is definitely a low-sugar compote, because I wanted something to go on the scones that wouldn't overwhelm people who didn't really want a super-sweet bite.

Compotes also go well on dark green veggies, over things like pork chops (if you eat meat), and on other savory dishes, adding a little complexity to each bite. Or you can be like me and just eat it straight, or as an ice cream topping. Whatever. You taste it and decide.

I made only a small batch of this compote because I only had a few apples I wanted to use up before they went  too soft even for this, but you could easily double or triple this. If you have fresh lemons you could zest for this, lemon zest would kick it up nicely. I didn't, so I don't include that in the recipe.

Easy Apple Cinnamon Compote
2 or 3 medium apples, peeled if desired (I never desire peeling), and chopped
1 tablespoon agave nectar or honey (remember agave is vegan, honey is not)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
Pinch of salt (don't leave this out!)

Mix all the ingredients together in a small saucepan and cook, stirring often, over medium heat until the apples have juiced and the sauce has thickened again, about 20 minutes. Cook longer, stirring frequently to prevent scorching, if a thicker/drier compote is desired. Store in an air tight container in the refrigerator up to 3 days, or serve immediately.