Experimental Dessert after watching The Hippie Gourmet on PBS
Featured Pinch Tips Video
- 2 large
- fresh apples(granny smith and fuji are good)
- 12 large
- dried figs (cut in half lengthwise and destemmed)
- 4-5 Tbsp
- brown sugar
- 3 Tbsp
- 1 c
- generous splash of sherry
1Peel and core apples. Slice into small quarters (small enough to fit small fork or spoon)
2Add about 2 tablespoons butter to heavy pan over outdoor grill. When melted, add apples. Heat well, but retain some firmness. Test with knife.
4Add brown sugar to create a caramel sauce.
5Add splash of sherry on top.
6Mixture should be hot and bubbly and will thicken.
7Transfer compote to heating unit to keep warm.