Warm Fruit Compote with Lemon Verbena and Creme Fraiche

1. 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.

2. 2

   Simmer, stirring until sugar is dissolved, 10 minutes.

3. 3

   Add apricots and a pinch of salt and simmer, partially covered, until tender, about 10 minutes.

4. 4

   While apricots are simmering, peel and core apples and cut each into eighths.

5. 5

   Add apples to syrup and simmer, uncovered, until just tender, 5 to 7 minutes.

6. 6

   Remove from heat and stir in butter until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.