The addition of the burnt sugar flavor gives this compote more depth than if you made with a simple syrup. The deeper flavor also helps to offset the headiness sweetness of the rum-soaked raisins.
INGREDIENTS
1 cup seedless Thompson raisins
1 cup dark rum
¾ cup sugar
½ cup water
1 teaspoon of lime
directions
Soak the raisins in the rum for at least an hour, until the raisin are plump.
In a small sauce pan, bring the sugar and water to a boil over medium-high heat.
Stir until the sugar dissolves.
Reduce the heat to low and cook, without stirring, until the water has evaporated and the sugar turns a deep caramel color, about 5 – 7 minutes.
Remove the pan from the stove and add the rum-raisin mixture.
Return the pan to low heat and cook for 2 minutes until the mixture is syrupy
Stir in the lime juice.
Cool completely.
Recipe for: Cassava Cupcakes
Recipe for: Coconut-Lime Mascarpone Frosting