This compote is spectacular atop grilled pork and fennel. Serve with a charred-tomato couscous.
1 green apple, diced
1 cup chopped green onion
1 tbsp Lurpack Garlic butter
1 tbsp black truffle butter
1 tbsp Lavender Honey
1 tbsp Verjuice
1/4 cup pine nuts
Pinch of sea salt, fresh ground black pepper and paprika
1/2 cup Albarino or other white wine
1.Over medium heat melt garlic butter and truffle butter.
2. Add onion, apple and pine nuts. Drizzle with Lavender honey and season.
3. Stirring, add verjuice.
4. Add wine and reduce for approx. 7 minutes.
5. Remove from heat and let sit 4-5 minutes before serving on top of grilled chops.