Apple and Red Plum Compote, a.k.a. “Muzzie”

4 tablespoons butter, divided

1 Granny Smith apple, thinly sliced, skin on

1 Fuji apple, thinly sliced, skin on

2 red plums, thinly sliced, skin on

1½ ounces Now Foods crystallized ginger, diced fine

¼ cup plus 2 tablespoons Bron’s Bees honey, divided

1 clove garlic

Salt and pepper

1 sprig fresh rosemary

1 tablespoon flour

¾ cup Rice Krispies cereal finely crushed, plus ½ cup coarsely crushed

2 tablespoons sugar plus more for garnish

Melt 2 tablespoons butter in a medium sauté pan over medium low heat. Add fruit, ginger, ¼ cup honey, garlic, salt, pepper and cook until fruit is very tender but not mushy, about 10 to 15 minutes. Add a sprig of fresh rosemary and cook 3 to 4 minutes more or until mixture is perfumed.

Gently whisk in flour and stir to thicken a bit. Turn heat to low simmer.

For the topping: Melt the remaining butter in a saucepan. Add crushed cereal, 2 tablespoons honey and salt. Set aside.

Remove garlic and rosemary from fruit. Place 2 to 3 ounces of mixture in each of four ramekins. Sprinkle with topping and then 1 to 2 teaspoons of sugar. Using a kitchen torch, brulee the tops until deep brown and crunchy.

Serves four.

Dan Rich, Elgin, 2013 Cook of the Year