This is a requested favorite. Although it is simply ideal for fall and winter breakfasts - we enjoy it year round at our Inn because of the tart sweet flavors that compliment a simple egg dish any day!
- Granny Smith Apples - peeled, pared and cubed
- To Taste: Dark Brown Sugar, Cinnamon and Butter
- Mock Devonshire Cream
- Sliced Toasted Almonds
Stir apples, butter, cinnamon, and dark brown sugar up in saucepan. Add about 1/4" water to bottom of pan. Cook till just a little soft.
Serve in pretty compote glasses topped with a dollop of Mock Devonshire Cream and toasted almonds.
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