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Spiced Apple Compote
The point of a compote rather than a sauce is contrast, which means resisting the urge to stir it smooth.
Whole spices go in and come out; ground spice here turns the whole thing muddy brown.
Equipment
wooden spoon
chef's knife
saucepan
Ingredients
prepare
cook
assemble
Serve
Storage
Make Ahead
Freeze
Reheat
Substitutions
It thickens as it cools, so take it off while there is still visible liquid in the pan.