Making dinner this afternoon and have prepared a step ahead. It's this "compote" of sliced green apple and chopped pitted dates. Recipe said to saute both together in butter until apples were golden and tender -- did that. Then, add half cup of water and simmer for 5 minutes until "a thick syrup forms" Well, I simmered and simmered, all I had was a date PASTE -- not a syrup. Even added a 1/4 cup more water, more simmering -- no paste. I've now fridged it until later when I'm supposed to re-heat it and serve it with the monkfish.
Can anyone tell me what I'll be able to do later when I re-heat that will give it a "syrup" consistency ???