In a small saucepan, combine the cider, brown sugar, and cinnamon. Bring the mixture to a boil over medium heat and reduce by half, about 20 minutes.

Meanwhile, melt the butter in a saute pan over medium-high heat. Add the apples and cook, stirring occasionally, for 10 minutes. Sprinkle with 1/2 cup of the granulated sugar and cook, stirring frequently, until the apples are very soft and nicely browned, about another 10 minutes. Add the raisins and cook for 3 minutes. Toss the apple mixture with the cider reduction. Set aside to cool slightly.

With a stand mixer fitted with the whip or with an electric mixer, vigorously beat or whip the cream, the remaining 1 teaspoon granulated sugar, and the vanilla until it has the consistency of a thick milk shake. To serve, spoon the compote into glasses and spoon the thickened cream over it. Dust with the nutmeg, if you like.

Variations: For a variation, substitute another dried fruit (blueberries, cranberries, or cherries) for the raisins.