Spicy Fruit Compote
Fruit Compotes are made to go with pork or chicken. Especially if you're carrying over flavors from the meat. In this case, I couldn't get over how well this compote went with the Jerked Pork. It was a marriage "Made in Heaven".
This is one of those recipes where my Jerk Seasoning is used for it's flavor and not the heat. It added just the right amount of flavor without the heat.
I was serving Jerked Pork Loin Chops, so I thought that I'd make something to go along with it. There were 2 apples in the refrigerator, and I had just bought the dried apricots for making an Apricot Stuffed, Pork Loin Roast. The craisins were for color, and to soak up the booze. The only reason I didn't put the Pecans in was because I forgot. I ended up with 3 different textures, and a super side to go with the Jerked Pork Loin Chops. Plus, there were leftovers for the Stuffed Pork Roast.
Definitely use the Apples, but it's perfectly OK to substitute whatever other dried fruit you've got hanging around. It's a great way to use up ingredients you're storing in your pantry.
The Madeira provides a mild taste of it's alcohol, along with a light flavor. However, you could easily substitute another fortified wine like a Ruby Port, or a Sweet Sherry. If you'd prefer to make this a little more of an "adult" side, you could add a tablespoon, or so, of Grand Mariner after it's cooled a bit.
- 2 Medium Apples, cored and chopped
- 1/4 Cup Craisins
- 1/2 Cup Dried Apricots, sliced
- 2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
- 1/4 Cup Dark Brown Sugar
- 1/2 Cup Madeira, Ruby Port, or Marsella
- 1/4 Cup Chopped Pecans, optional
1. Place all of the ingredients in a pot, I prefer Teflon for when cooking with sugar, and cook over med / high heat, until the liquid is absorbed and the apples are just getting soft. Taste to see is you need a little more sugar or not, then take it off the heat.
2. Serve either warm or cold with Pork or Chicken.
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