This vanilla apple compote is the perfect accompaniment to French potato pancakes.
- Serves: 2 persons
- 1tablespoon unsalted butter
- 4to 6 Granny Smith or Honeycrisp apples, peeled, cored and cut into 1/2-inch pieces (6 cups, from about 2 pounds apples)
- ¼cup granulated sugar
- 1vanilla pod, split in half lengthwise and seeds scraped
- 2tablespoons brandy, such as Calvados
Step 1In a 2-quart saucepan over medium heat, melt butter. Add apples, sugar and vanilla seeds and cook 5 to 7 minutes, until apples start to soften and liquid starts to cook away.
Step 2Add brandy, raise the heat and cook 2 more minutes to deglaze the pan, until much of the liquid is evaporated. Cover pan and cook over a very low heat, about 5 minutes, until apples are soft. Remove from heat and serve warm or at room temperature.