My sister Kit loved to be outrageous at age 10 (it maybe hasn't all worn off!) and was the first in our family to declare that she wanted pie for breakfast. And she got it!
Now it's apple season in my Vermont kitchen and I thought of Kit this morning while working on a vision of our usual
Challah French Toast (the traditional egg-rich challah bread is especially good for soaking up the French toast egg-milk-vanilla blend) with an apple topping. It turned out the compote takes about 15 minutes, including the apple peeling, and it fits well with making the coffee, slicing the bread, beating up the French toast dunking mix (I use a blender to beat 5 eggs with a splash of milk and half teaspoon of vanilla, then pour into a pie pan and dip the sliced bread into it, before cooking with a smidgin of butter on a flat pancake grill).
Special credit to Marceau Sugaring of Peacham, Vermont, where we purchase our maple syrup.
APPLE MAPLE COMPOTE
Peel and slice (leaving out the cores)
5-7 apples, enough to make 4 cups of thick chunky slices.
In a saucepan over medium heat, melt
2 Tablespoons butter. Add the apples and sauté gently for 5 minutes.
Splash in
1/2 cup maple syrup, sprinkle with
1/2 teaspoon cinnamon and a
dash of nutmeg, stir gently, and turn off the heat but let the pan sit there, keeping warm.
* * *
Now, make the French toast and add the compote on top. It's like warm apple pie for Sunday morning breakfast. Thinking of you, Kit!
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