This vanilla apple compote is the perfect accompaniment to French potato pancakes.
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)
cup granulated sugar
vanilla pod, split in half lengthwise and seeds scraped
tablespoons brandy, such as Calvados
Nutritional analysis per serving (4 servings)
209 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 36 grams sugars; 0 grams protein; 7 milligrams cholesterol; 2 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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