Apple Compote

2 pounds apples (Granny Smith, Pink Lady, Rome Beauty) peeled, cored, cut into 1-inch chunks
1/4 cup dark brown sugar
2 tablespoons orange liqueur (recommended: Grand Marnier)
1 cinnamon stick
1 large lemon, zested and juiced
Pinch of salt
1/2 gallon French vanilla ice cream, softened
1 cup chopped toasted w alnuts
1/2 cup maple syrup
1 cup butterscotch sauce, warmed
1 1/2 cups your favorite granola

Combine the apples, brown sugar, orange liqueur, cinnamon stick, lemon juice, lemon zest and pinch of salt in a medium
saucepan. Cover and cook over medium-low heat, stirring occasionally, until the apples are tender, about 30 minutes.

In a large bowl, add the ice cream. Add the walnuts and maple syrup and stir well to combine. Scoop out the ice cream into 4
dishes and top with some of the warm apple compote. Drizzle with butterscotch sauce and sprinkle with the granola.