Warm Fruit Compote with Lemon Verbena and Crème Fraîche
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.
