Apple-Rum Compote

Transform autumn’s beloved fruit into a delightful, spiced preserve with a hint of rum.

This apple compote recipe, created by pastry chef Joanne Chang, blends tart and sweet apples to prevent any cloying sweetness. The addition of rum provides warmth and a light kick to the flavor profile. This versatile condiment is not only a great jam alternative but also serves as a subtly spiced layer for cakes.

Cooking Technique: Flambé

To achieve a caramelized rum flavor without overpowering the dish with alcohol, Chang employs a flambé technique. After simmering the apples with brown sugar and spices, she carefully ignites the rum poured into the skillet. The flames burn off some alcohol and enhance the overall complexity of the compote. While this method doesn’t eliminate all alcohol, it does mellow the intensity.

Notes from the Food & Wine Test Kitchen

• Gold rum, recommended for its balanced aging, complements the dish perfectly.

Ingredients

• 1 medium McIntosh, Braeburn, or Fuji apple, peeled, cored, and cut into 1/2-inch pieces
• 1 medium Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
• 5 tablespoons packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup (4 ounces) gold rum
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Directions

1. In a large skillet, combine both types of apples, brown sugar, flour, salt, and cinnamon. Let the mixture stand for about 30 minutes, stirring occasionally, until the sugar starts to dissolve.
2. Cook the apple mixture over medium-high heat, stirring often, until the apples are tender, about 5 minutes.
3. Remove the skillet from heat and pour the rum into it. Using a long match, carefully ignite the fumes just above the rum mixture. Shake the skillet gently until the flames extinguish, which should take about 1 minute.
4. Return the skillet to medium-high heat and cook, stirring frequently, until the liquid has almost evaporated completely, around 2 minutes. Remove from heat.
5. Mash the apple mixture using a fork or potato masher until mostly smooth. Stir in lemon juice and vanilla extract. Allow the compote to cool completely at room temperature, about 30 minutes.

Make Ahead

This compote can be made up to three days in advance and stored in an airtight container in the refrigerator.

Enjoy this apple-rum compote on its own, as a topping for buttered scones, or incorporated into layer cakes for a deliciously festive touch.