Cinnamon-Spiced Apple Compote

Naturally sweet, perfectly spiced, and subtly spirited

There’s a bold rum in town—and it’s bringing the heat.

Say aloha to Kōloa Cane Fire, the latest addition to the Kōloa Rum Company’s award-winning lineup. Made with Hawaiian-grown cinnamon and pure cane sugar, this cinnamon-infused rum is warm, aromatic, and naturally spiced—making it a dream for both sipping and cooking.

In this recipe I’m showcasing Cane Fire’s flavor in a recipe that’s comforting, versatile, and ready for any occasion. Whether you’re topping a scoop of vanilla ice cream, spooning it over pancakes, or serving it next to roasted pork, this Cinnamon-Spiced Apple Compote highlights everything that makes this rum special—without adding too much sugar.

You’ll learn how to build deep flavor using everyday ingredients, how to make a spoonable compote that works just as well at brunch as it does at dessert, and why Cane Fire’s unique heat and purity make it a standout for island-style cooking. We’ll also talk about cooking with rum, alcohol evaporation, and simple ways to make this recipe your own.

Simple to make, endlessly useful, and loaded with flavor.
That’s The Island Spirit way.