- 2 tbsp butter
- 1-2 shallots (chopped)
- 2 gala or pink lady apples (cored, peeled and diced)
- ¼ cup walnut pieces (toasted)
- ¼ cup dried cranberries
- 1 cinnamon stick
- ¼ cup Sortilege
- • 1 tbsp brown sugar
- 1 tbsp cider vinegar
- ¼ cup apple cider
- 1 sprig fresh thyme (leaves removed and chopped)
- Sea salt and fresh cracked pepper to taste
In a medium saucepan sauté shallots in the butter over medium heat until they begin to brown.
Add the diced apples, toasted walnut pieces, dried cranberries and cinnamon - cook for a few minutes.
Add the Sortilege and flame, and then add the brown sugar, cider vinegar and apple cider and increase heat to high. Cook until the liquid reduces and thickens slightly.
Add chopped thyme and season with sea salt and cracked pepper.
Serve on fresh baguette with Oka cheese raclette and pulled confit of duck.