Combine the apples, brown sugar, cinnamon, salt, vanilla bean paste (and the pod) and water together in a medium saucepan. Bring to a simmer over medium heat and then reduce the heat to low. Cook until the apples are tender but haven’t completely lost their shape, about 20 minutes, stirring occasionally. If the mixture becomes too dry while it is cooking add another couple of tablespoons of water and continue cooking as directed.
Add a squeeze of lemon juice and stir to combine. Serve warm or allow the mixture to cool completely before transferring to an airtight container for longer storage in the refrigerator. The compote will last for about 1 week in the fridge. Freeze for longer storage (up to 3 months).
- Be sure to stir the compote occasionally as it cooks to help it cook evenly and to prevent any scorching on the bottom of the pan.
- Add a tablespoon or two of water if the mixture starts to become too dry before the apples are tender.
Calories: 225kcal | Carbohydrates: 59g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 282mg | Fiber: 6g | Sugar: 50g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 0.5mg