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Combine apple juice, pisco, brown sugar and cinnamon in a saucepan. Bring to a boil over medium heat and reduce by half (approximately 20 minutes).
Melt butter in a skillet over medium heat. Add apple and cook, stirring occasionally for 10 minutes. Sprinkle ¾ cups sugar and continue cooking apples until they are soft and lightly browned.
Stir in raisins and cook for 3 minutes. Combine apples with apple juice mixture. Remove from the heat and allow to cool to warm.
Whip heavy cream with remaining sugar and vanilla until it thickens. It is not necessary to have the consistency of whipped cream.
To serve spoon the compote into glasses and spoon the vanilla heavy cream over it. Dust with cinnamon.
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