Toasted Bagels with Apple Breakfast Compote
cup apple juice or apple cider
cup golden raisins
teaspoon ground nutmeg
teaspoon ground cinnamon
red cooking apples, such as Jonathan or Rome Beauty, cored and cut into wedges
tablespoons packed brown sugar
3 ounce package cream cheese, softened
bagels, split and toasted
Chopped walnuts, toasted (optional)
- In a medium saucepan combine apple juice, raisins, nutmeg, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until raisins are plump and tender and apple juice is reduced by half. Set aside.
- For apple compote, in a large skillet melt butter over medium heat. Add apple wedges; cook and stir about 5 minutes or until tender but not mushy. Stir in raisin mixture, brown sugar, and honey. Cook and stir for 3 to 5 minutes more or until apples are glazed and syrup thickens slightly. Remove from heat; cool slightly.
- Spread cream cheese onto the cut sides of the toasted bagels. Spoon warm apple compote over bagel halves. If desired, sprinkle with walnuts.
Nutrition Facts(Toasted Bagels with Apple Breakfast Compote)
- Per serving:
- 534 kcal cal.,
- 15 g fat
- (8 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 39 mg chol.,
- 444 mg sodium,
- 96 g carb.,
- 6 g fiber,
- 52 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet