Cinnamon-Spiced Apple Compote

Naturally sweet, perfectly spiced, and subtly spirited

There’s a certain kind of comfort that only warm apples and cinnamon can bring. It reminds me of cool mornings, soft blankets, and the quiet joy of slowing down in the kitchen. When the apples start to sizzle in a little butter and sugar, and the air fills with that cozy aroma of spice and fruit, everything just feels a little more grounded. A little more nourishing.

This recipe for Cinnamon-Spiced Apple Compote takes that nostalgic, homey flavor and gives it a spirited twist, because we’re not just working with cinnamon here. We’re bringing in Kōloa Cane Fire Rum, an aromatic Hawaiian rum infused with pure cinnamon and made right here on Kaua‘i. It’s smooth and dry with a warming kick that reminds me of Big Red gum, but more refined, and made for grown-up moments like these.

And it works beautifully in this dish. The heat of the rum doesn’t just bring spice, it brings depth. It makes the apples taste brighter, the cinnamon more alive, and the whole compote feel just a little more layered, balanced, and interesting. It’s sweet but not syrupy, comforting but not cloying.

I love serving this spooned over vanilla ice cream, layered onto pancakes, or as a savory-sweet pairing with roasted pork. It’s easy to make, keeps well in the fridge, and brings that unmistakable island glow to even the most familiar meals.

Let’s make something warm and wonderful.