Apple Compote

This was made as part of a larger dessert, brown butter hazelnut cake (Smitten Kitchen recipe); which I had the opportunity of tasting at Trellis. This looks a lot like the process for apple sauce, except with a lot more water.

Ingredients

2 cups water
1/3 cup sugar
1/2 vanilla bean, split in half
1 tablespoon brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch salt
6 Gravenstein apples, peeled, cored, and diced

Directions

In a large saucepan, combine water, sugar, vanilla bean, brandy, spices and salt. Bring to a boil, about 5 minutes, until the sugar has dissolved. Add the apples and simmer for 20 minutes until the apples are tender. It's okay if the apples start to disintegrate upon cooling. Let mixture cool to room temperature and remove vanilla bean halves. The mixture will thicken slightly as it cools.

Makes 12 half-cup servings.