Washington travel

Tangy, sweet apple compote, tinged with a touch of blueberries, a handful of cherries, a smidge of cinnamon and a pinch of cinnamon. The resulting flavor is magical - layered, sweet, sour and purely comforting sponsored.I first learned to make compote from my grandmother. Any apple that had some bruising on it would go into a big pot, any berry with mould would get added in. The whole thing would be covered with water and just brought to a boil, and at that point it would be taken off the heat and wrapped in towels. And there it would sit, for a full day and overnight, a large pot of apple compote wrapped in layers of blankets and kitchen towels with holes in them. The next day, we would taste it unadulterated, chunky, and totally delicious.My Apple compote its a bit more refined. Containing only the best Cosmic Crisp apples from Washington Apples, and not a moldy berry in sight, its blended in the end into a luscious cream of apples and berries. Spooned on cheese, syrniki or my fave, pan-fried duck breast, its the best sauce you can make in the winter.With most restaurants in Montreal closed and only open for take out, eating in is our best bet for a quiet, romantic evening once again. And Ive got just the dish for you sponsored. Pan seared duck breast with berry apple compote and kale apple slaw is a formidable pairing of rich, gamey duck cooked on a cast-iron pan and pairing with sweet and tangy berry apple compote.

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