Cardamom Apple-Raisin Compote with Whipped Cream

Steps

1. Prepare first: peel and cut the apple into thin wedges, and divide the lemon zest into two equal halves, one for cooking and one for garnish.
2. Melt the butter in a medium pot over medium heat. Add the apple wedges and cook, stirring, for 3 minutes until they start to soften at the edges.
3. Stir in the raisins, apple juice, water, maple syrup, cardamom, ground ginger, salt and the first half of the lemon zest.
4. Bring to a simmer, then lower the heat and cook uncovered for 12 to 15 minutes, stirring now and then, until the apples are tender but still hold their shape and the liquid turns syrupy.
5. Take the pot off the heat and stir in the lemon juice. Let the compote cool for about 30 minutes, until warm or room temperature.
6. While the compote cools, whip the cold heavy cream with the powdered sugar and vanilla in a chilled bowl until soft peaks form.
7. Spoon the compote into four bowls, top with the whipped cream and sprinkle with the remaining half of the lemon zest.
8. Refrigerate any leftover compote promptly in a covered container and use within 3 days; keep leftover whipped cream chilled and use within a day.