Walnut and Date Compote
Ingredients
- 1/2 cup coarsely chopped walnuts
- 18 dates pitted and chopped
- 3 tablespoons honey preferably bold in flavor
- 6 tablespoons water
Serve with:
- Cheese such as a mild-blue, brie and/or Manchego, at room temperature
- Tart apples such as Granny Smith, thinly sliced
- Crackers
Instructions
- Preheat an oven to 325°F. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until they have darkened slightly and are fragrant, about 7 to 10 minutes.
- In a small saucepan over medium-low heat, combine walnuts, dates, honey and water. Heat until the mixture just starts to bubble about 7 to 10 minutes. Remove from the heat.
- Transfer to a small bowl and let cool slightly.
- Take your cheese out of the refrigerator an hour before serving. Serve compote with cheese, freshly sliced apples and crackers.
- Compote keeps, refrigerated, for about 3 weeks.
Notes
* Makes about 1-1/2 cups or enough to accompany three small to medium wedges of cheese.
* Recipe can easily be doubled or tripled.
* Recipe can easily be doubled or tripled.
