Total time: 2 hours, 50 minutes (includes resting time before baking) plus cooling time for compote
Servings: About 5 dozen cookies
6 tablespoons butter, cut in
1/2 vanilla bean, cut lengthwise and scraped of seeds
3 large or 4 medium Fuji
apples, peeled, cored and cut into eighths
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons heavy cream
2 tablespoons lemon juice
1. In a large skillet over a medium flame add the butter, vanilla bean and seeds, cook until the butter turns golden brown, about 6 minutes. Add the apples, letting them caramelize on one side, then turn, about 5 minutes total.
2. Sprinkle the sugar and brown sugar over the apples and cook, turning occasionally to caramelize and soften the fruit, about 10 minutes. Add the heavy cream and continue to cook for 1 minute. Remove from heat. Remove the vanilla bean and put the apple mixture in a food processor, add lemon juice and pulse until smooth. Cool over ice, 45 minutes to 1 hour. (This can be made and stored in an airtight container in the refrigerator for 1 week.)
1 cup plus 3 tablespoons
2 cups plus 3 tablespoons
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.