The thing Hom likes most about this dessert is the contrast of the warm, sweet fruit and the cold, tangy crème fraîche.
Active time: 15 min Start to finish: 20 min
•Compote can be made 1 day ahead and chilled, covered. Reheat before serving.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Scrape seeds from vanilla bean with point of a paring knife into a 5- to 6-quart wide saucepan (a wide pan minimizes breakage of apples) and add pod, sugar, water, and lemon verbena. Simmer, stirring until sugar is dissolved, 10 minutes. Add apricots and a pinch of salt and simmer, partially covered, until tender, about 10 minutes.
Step 2
While apricots are simmering, peel and core apples and cut each into eighths. Add apples to syrup and simmer, uncovered, until just tender, 5 to 7 minutes. Remove from heat and stir in butter until melted.
