>>22314902I'd look into some roughly chunked apple compote recipes. I went to a restaurant that cubed pieces of apple and put them into a semi-translucent thickened syrup over fois gras, and it was one of the best small plate dishes I ever had. Most apple compotes that I've seen from a cursory glance are basically apple sauce. I'd recommend trying a from-scratch pulverized (not fully blended and smooth) cranberry sauce with lemon or orange zest/juice and see if you think it would pair well with how you're cooking the dish too.
