Spiced Pear and Apple Compote
Soak raisins in rum. Peel the apples and pears, quarter, core and cut into bite-sized pieces. Caramelize the sugar in a pot and add the pieces of fruit and raisins (reserving rum).
Sauté briefly and deglaze with wine, 170 ml (approximately 3/4 cup) of apple juice and rum, stir in almonds and cinnamon and simmer over medium heat for 5 minutes. Mix 3 tablespoons apple juice with the cornstarch, stir into fruit mixture and cook until thickened. Remove from heat. Serve warm.