Funked Out Apple Compote

• 2 pounds apples (Granny Smith, Pink Lady, Rome Beauty) peeled, cored, cut into 1-inch chunks
• 1/4 cup dark brown sugar
• 2 tablespoons orange liqueur (recommended: Grand Marnier)
• 1 cinnamon stick
• 1 large lemon, zested and juiced
• Pinch of salt
• 1/2 gallon French vanilla ice cream, softened
• 1 cup chopped toasted walnuts
• 1/2 cup maple syrup
• 1 cup butterscotch sauce, warmed
• 1 1/2 cups your favorite granola

1. Combine the apples, brown sugar, orange liqueur, cinnamon stick, lemon juice, lemon zest and pinch of salt in a medium saucepan.
2. Cover and cook over medium-low heat, stirring occasionally, until the apples are tender, about 30 minutes.
3. In a large bowl, add the ice cream.
4. Add the walnuts and maple syrup and stir well to combine.
5. Scoop out the ice cream into 4 dishes and top with some of the warm apple compote.
6. Drizzle with butterscotch sauce and sprinkle with the granola.
7. Serve immediately.

apples, dark brown sugar, orange liqueur, cinnamon, lemon, salt, vanilla ice cream, walnuts, maple syrup, butterscotch sauce, your favorite

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/funked-out-apple-compote-recipe.html (may not work)