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August 2000 Issue
Topping It
by Ronda L. Halpin
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This month, we begin a series on sweet and savory toppings for breakfast favorites. While good old fashioned maple syrup is fantastic over pancakes, waffles and French toast, we're endeavoring to expand the opportunities and tastes available at your breakfast table. We'll also be touching on savory sauces and such for tried and true classics like eggs benedict. Whatever you love for breakfast, we'll be topping it!

We begin our journey with one of my all-time favorites. This simple compote is what makes a great French toast perfect and a bowl of oatmeal bliss. You can make it in large batches and store extras in the refrigerator for another morning or even alongside your favorite pork roast. It's so versatile, you'll want to include it among your "must-have" recipes.

As mentioned above, serving this compote with French toast or oatmeal is always a treat. However, it also works well warmed and sprinkled with granola or spooned over hot waffles. Quite frankly, it's also lovely by itself with a tall glass of milk! However you choose to enjoy it, it's bound to become a welcome sight each morning.

 

Apple-Raisin Compote

  • 4 c. peeled and sliced apples (try Macintosh -- they're terrific)
  • 1/2 c. brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 c. toasted wheat germ
  • 1 c. raisins
Combine apples, sugar, cinnamon and nutmeg in a large saucepan. Heat slowly over medium heat, stirring frequently, until the apples are softened and bubbly -- about 20 minutes.

Stir in the wheat germ and raisins. Remove from heat and cover. Allow to stand for 10 minutes before serving. Store leftovers tightly sealed in the refrigerator.

  • Yields: about 6 cups
  • Preparation Time: 30 minutes
 



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