Spiked with cinnamon, and topped with macerated pluots, the kthread version can be taken further (toast some granola and add ice cream, or, alternately, ladle under roasted pork tenderloin) or eaten as is, along with cheese (I like Parrano). I do think apples should accommodate our additions—suppose that’s rather American of me.
Recipe: For one, quarter and roughly dice four apples (don’t peel), and add to a pan on medium with 2 tbsp unsalted butter. Add one-half cup of cider, cover; smush apples every five minutes for fifteen minutes or until the apples are your preferred consistency. Meanwhile, cover diced dried fruit with rum or bourbon in a small bowl. Fill a bowl with the apples, top with a tablespoon of macerated fruit, sprinkle cinnamon, and squeeze some lemon over (if you have). A very tiny bit of salt will add depth to the sweetness.
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