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1
In a small saucepan, combine 3 tablespoons water and the sugar.
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2
Stirring until sugar dissolves, bring mixture to a simmer.
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3
Let syrup simmer one minute.
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4
Remove from heat and let cool.
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5
Heat oven to 350F.
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6
In a medium bowl, toss nuts with 1/4 cup simple syrup to coat.
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7
Add sugar, toss well, and spread evenly over cookie sheet.
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8
Bake 10 minutes, stirring after 5.
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9
With spatula, loosen nuts from sheet.
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10
Transfer sheet to wire rack to cool completely.
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11
Heat a 12-inch skillet over medium high heat.
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12
Add sugar, vanilla bean seeds, and empty pods.
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13
When sugar begins to melt and turn golden brown, whisk in butter and add apples.
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14
Simmer apples in caramel for about 5 minutes.
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15
Add cider and raisins.
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16
Simmer 5 minutes, until juices are slightly thickened.
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17
Let apples cool in pan.
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18
Remove vanilla pods before serving.
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19
Using a 3-inch round cookie cutter, cut a circle from each brioche slice.
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20
In a 9-inch square baking dish whisk together the cream, milk, yolk, sugar, vanilla, cinnamon, nutmeg, and cardamom.
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21
Dip brioche in the custard; let soak for 15-30 seconds on each side.
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22
In a large nonstick skillet over medium high heat melt 1 tablespoon of the butter.
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23
Cook 4 brioche slices about 3 minutes, until golden brown, turning once.
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24
Repeat with remaining butter and brioche.
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25
Place one slice brioche on each plate.
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26
Divide compote among brioche slices.
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27
Dollop 2 tablespoons creme fraiche on each slice.
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28
Top each serving with candied nuts.
