Greenmarket Recipe: Apple Compote

Apples that are ideal for baking or cooking into a compote are crispin, courtland, Rome, and New York’s own variety, the Empire apple. You can use any type of apple to cook a compote, but baking apples will stand up better to heat and make a chunkier compote. Salad apples, or “eating apples” such as McIntosh or gala apples will break down more with cooking and make a smoother result.

Apple Compote

2 cups water
2 tablespoons honey
1/2 vanilla bean, split in half
1 tablespoon brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch salt
8 apple medium sized apples cut into cubes

1. Combine the water, honey, brandy, cinnamon, nutmeg, and salt and bring to a boil. Split the vanilla bean and scrape the seeds into the water. Add the scraped vanilla pod.

2. Boil gently until the honey is dissolved and the mixture thickens slightly, about 5 minutes.

3. Add the apples and return to a boil. Reduce heat and simmer, stirring occasionally, until the apples are tender and the mixture starts to thicken, about 20 minutes.

4. Remove from the heat and remove the vanilla pod. Allow to cool slightly before serving. the compote will thicken as it cools.