Apple Raisin Compote Recipes

Steps:

• Melt butter in a large pot over medium heat. Add chopped apples and turn to coat. Cook apples, stirring frequently, until golden in color, 15 to 20 minutes.
• Slowly stir maple syrup, water, brown sugar, raisins, and cinnamon into the apples. Reduce heat and simmer until a thick syrup forms, about 15 minutes.
• Remove from heat and let stand for several minutes to thicken. Serve hot, or refrigerate and serve cold.

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

Steps:

• In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

Steps:

• For the apple topping: Poach apples in a covered pan with raisins and orange juice for 8-10 mins until the apple is tender. Mash a little of the apple to thicken the juice. Can be made ahead and chilled for up to 1 week. Serve warm or cold on the porridge with sunflower seeds.
• For the porridge: Tip 400ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt - or swirl in half and top with the rest.