Compote aux Pommes

Nothing could be better, or more simple. Depending on the apple, you will either end up with lovely golden and tender chunks, or a wonderful chunky puree.

Servings: 4 people
  • 2 pounds sweet/tart apples like a Cox Orange Pippin, Pink Lady or Jonagold
  • 1/2 vanilla bean cored, peeled, diced Slit the vanilla bean down the center and scrape out the seeds inside.
  1. Place the apples in a large saucepan or skillet with at least 3-inch high sides. Add the vanilla seeds and the bean, stir, cover, and place over medium heat. When the apples begin to sizzle stir them, reduce the heat to low, and continue cooking, stirring frequently, until they are soft through. Remove from the heat and serve.


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