APPLE COMPOTE

Apple Compote image

This vanilla apple compote is the perfect accompaniment to French potato pancakes.

Provided by Joan Nathan

Categories condiments, jams, jellies and preserves, side dish

Time 25m

Yield About 2 cups

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
4 to 6 Granny Smith or Honeycrisp apples, peeled, cored and cut into 1/2-inch pieces (6 cups, from about 2 pounds apples)
1/4 cup granulated sugar
1 vanilla pod, split in half lengthwise and seeds scraped
2 tablespoons brandy, such as Calvados

Steps:

In 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.
Add 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.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 3 milligrams, Sugar 34 grams, TransFat 0 grams