Ingredients Condiments Apple-Rum Compote Be the first to rate & review! The apple compote is deeply flavored, smooth, and rich. Use it in this decadent apple-rum spice cake, and serve leftovers with waffles or latkes. A Braeburn or Fuji apple would make a good substitute for McIntosh apples here. By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: Makes about 1 1/2 cups Ingredients 1 medium McIntosh, Braeburn, or Fuji apple, peeled, cored, and cut into 1/2-inch pieces 1 medium Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces 5 tablespoons packed light brown sugar 1 tablespoon all-purpose flour 1/4 teaspoon kosher salt 1/8 teaspoon ground cinnamon 1/2 cup (4 ounces) gold rum (such as Bacardí) 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract Directions Stir together apples, sugar, flour, salt, and cinnamon in a large skillet. Let stand at room temperature, stirring occasionally, until sugar begins to dissolve, about 30 minutes. Cook apple mixture in skillet over medium-high, stirring often, until tender, about 5 minutes. Pour rum into a heatproof measuring cup with a pour spout. Remove skillet from heat; turn off burner. Pour rum into skillet. Carefully ignite the fumes just above the rum mixture with a long match. Gently shake skillet until flames extinguish, about 1 minute. Return skillet to heat over medium-high; cook, stirring often, until liquid has almost completely evaporated, about 2 minutes. Remove from heat. Break up apple mixture using a potato masher or fork until mostly smooth. Stir in lemon juice and vanilla. Set aside at room temperature to cool completely, about 30 minutes. Make Ahead Compote can be prepared up to 3 days ahead and stored in an airtight container in refrigerator. Rate it Print