Ingredients
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1/3 cup golden raisin
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3 tablespoons cognac (brandy or apple juice)
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2 lbs pink lady apples (or other soft cooking apple)
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1/2-2/3 cup sugar (depending on tartness of apples)
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1/4 cup orange juice
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2 tablespoons unsalted butter, divided
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1 tablespoon grated orange peel
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2 teaspoons pumpkin pie spice
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1 dash salt
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3/4 cup pecan halves, toasted and coarsely chopped
Instructions
- Soak raisins in cognac (brandy or apple juice) in a small bowl.
- Peel and coarsely chop apples (yeild a generous 6 cups).
- Bring all ingredients (except 1 Tbs butter, raisins and pecans) to a boil in a large saucepan.
- Reduce heat to medium-low and simmer 3 minutes stirring occasionally.
- Cover and cook over medium-low heat 20-25 minutes or until apples are very soft, stirring occasionally.
- Increase heat to medium.
- Add remaining 1 Tbs butter.
- Cook uncovered 5-8 minutes or until apples are light brown and caramelized, stirring frequently.
- Stir in raisins and pecans, cook 1 minute.
- Serve warm or cool completely; cover and store in refrigerator.