This compote is great served warm with Celeriac Potato Pancakes.
Ingredients:
1 small apple, peel on
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
½ tablespoon sunflower oil
1 small red onion, very thinly sliced
4 teaspoons sweetener of choice
Optional – 1 tablespoon Calvados (apple brandy)
Directions:
1. Dice the apple into ¼-inch pieces (about ½ cup). Toss with lemon juice in a small bowl. Set aside.
2. Heat butter and oil in a skillet over medium heat. Add the onions and cook, stirring, until the onions soften, about 4 minutes. Add the sweetener and reduce heat to medium-low. Let the onion cook, stirring occasionally, until they darken, but not brown, and become soft, about 10 minutes.
3. Increase the heat to medium-high and add the apples. Cook for 1 minute, stirring once. Add the Calvados, if using, or 1 tablespoon water or apple juice, scraping any bits from the bottom of the pan. Cook until most of the liquid has evaporated from the pan, about 30 seconds.
Makes ¾ cup