Total time: 2 hours, 50 minutes (includes resting time before baking) plus cooling time for compote

Servings: About 5 dozen cookies

Note: From executive pastry chef Sherry Yard of Spago, with Sixto Pocasangre. Save extra compote for another use.

Apple compote

6 tablespoons butter, cut in

1-inch pieces

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.)

Macarons

1 cup plus 3 tablespoons

almond flour

2 cups plus 3 tablespoons