Apples, red wine, honey, cinnamon, and walnuts--all the flavors of fall bottled up and ready to spread on a pretty scone or a hearty slice of whole grain bread. It smells amazing and tastes even better!
Compote is a dessert originating from 17th century France made of fruit preserved in syrup. The fruit is gently cooked in water or spirits with sugar and spices. I used black cherries in this batch but any sweet or sour cherry will DO.
A variant on a red wine pickled beet recipe from Linda Ziedrich's The Joy of Pickling. Rather than use her suggested ginger and cinnamon, we added my beloved nutmeg (CT native that I am) and some star anise.