Autumn Compote

By on October 1, 2014

Autumn Compote Recipe

Everything is better with the 3 Bs – Butter! Brown Sugar! Bourbon! This autumn compote recipe can be served as a side dish with pork and chicken or enjoyed as a dessert with vanilla ice cream.


  • 6 sweet potatoes baked in the oven zuntil almost done. Peel and slice into ¾ inch rounds
  • 4 Granny Smith apples, peeled and cored. Slice into1/4 inch wedges
  • 2/3 c brown sugar
  • 1 ½ tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 5 tbsp salted butter
  • ½ c bourbon
  • ½ c currants, raisins or dried cranberries


  • Soak fruit of choice in bourbon with the spices and vanilla – set aside
  • Preheat oven to 350 F
  • Grease 8 X 13 baking dish
  • Layer sweet potatoes, apples and drained fruits
  • Dab with butter and brown sugar between layers ending with butter and brown sugar on top
  • Pour bourbon mixture over pan
  • Bake 45 minutes or until you can’t stand the aroma any longer!

Recipe Provided By:
The Farm Table Restaurant
138 Spring Street
Ellijay, GA
770. 855. 3754

Thursday–Saturday, Lunch: 11am – 2pm
Friday Dinner (mid-June): 5pm – 8pm
Saturday, Dinner: 5pm – 8pm
Sunday, Brunch & Old Fashioned Sunday Dinner: 10am – 2pm

Reservations recommended. Bring your favorite beverage, no corkage fee!

Cash or checks only.