Brisket
Joan Nathan
454 ratings with an average rating of 4 out of 5 stars
454
12 ¼ hours
Apple Compote
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 1tablespoon unsalted butter
- 4 to 6Granny Smith or Honeycrisp apples, peeled, cored and cut into ½-inch pieces (6 cups, from about 2 pounds apples)
- ¼cup granulated sugar
- 1vanilla pod, split in half lengthwise and seeds scraped
- 2tablespoons brandy, such as Calvados
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
220 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 34 grams sugars; 1 gram protein; 3 milligrams sodium
Note: 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.
Powered byPreparation
- Step 1
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.
- Step 2
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.
Private Notes
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Cooking Notes
e.masten
I served this at room temperature (having cooked it earlier in the day) as an accompaniment to an Easter ham. Next time, I'll use just half the vanilla pod, as it was a bit overwhelming to my taste.
alison
Using what I had on hand I substituted 1/2 of the sugar with maple syrup and switched the alcohol to Bourbon . Delicious. This will become a standard repeat treat for us
victoria
This recipe is a big return on investment. I didn’t have a vanilla bean so I used about a tablespoon of vanilla extract. Went nicely with latkes but could just as easily be served over ice cream or yogurt.
Susie
We add couple of spoonfuls of this to top hot oatmeal for breakfast and it’s perfect. I make a full batch, let it cool completely, then freeze it in 8-ounce deli containers. The day before we need it, I move a container into the fridge from the freezer to thaw. Each container lasts for a few breakfasts. If I’m planning ahead to make it I tend to use Granny Smiths, but I have used Galas and other varieties if I have apples I need to use up. All have been delicious! Highly recommend!
Julie
I found that the recipe was too tart. I would suggest adding more sugar.
Artemis
I added some lemon zest for added brightness.
EBA
I used 1/4 tsp vanilla, and it was plenty to bring out the flavor without overwhelming the apples. Delicious on pancakes.
Suzanne
Perfect with the NYT Fluffy Pumpkin Pancakes.
Freeze well?
Does this recipe freeze well?
victoria
This recipe is a big return on investment. I didn’t have a vanilla bean so I used about a tablespoon of vanilla extract. Went nicely with latkes but could just as easily be served over ice cream or yogurt.
Grace.M
I added some seedless orange sections and a dash of cloves, served it with crepes and warm maple syrup for Christmas breakfast
KAMSF
3 Stars: 218 Calories per serving. Next time, I'll use just half the vanilla pod, as it was a bit overwhelming to my taste. Using what I had on hand I substituted 1/2 of the sugar with maple syrup and switched the alcohol to Bourbon . Delicious.
alison
Using what I had on hand I substituted 1/2 of the sugar with maple syrup and switched the alcohol to Bourbon . Delicious. This will become a standard repeat treat for us
Renee Daivis
What timing!! Left-over honey-dipping apples will become bandied- sauce for left-over honey cake. Maybe a scopp of icecream?
e.masten
I served this at room temperature (having cooked it earlier in the day) as an accompaniment to an Easter ham. Next time, I'll use just half the vanilla pod, as it was a bit overwhelming to my taste.
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