I love living in Michigan because we have a wide variety of seasonal fruits and veggies, especially in the fall. I have been enjoying the abundance of apples right now, but have been craving something warmer than the old peanut butter/ sliced apple combination. So, I created this super simple, rosehip apple compote. It is excellent spooned on top of plain, whole milk yogurt with a drizzle of blackstrap molasses (raw honey would be great too!).