Michel Bras recipe – Mother’s Day Special: Honey & Butter Apple Compote

Here is a sweet and easy way to share your love with your mom on her special day. Let the fruit of love get slowly soaked with honey and butter, for a warm and mellow celebration.

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This is a delicious and old fashioned way to cook caramel that I just love… You won’t regret taking your time and letting the apples slowly absorb the honey & butter caramel, with that fragrant hint of vanilla!

Ingredients

4 to 5 medium apples (Golden Delicious)
1,5 oz. (40 g) sugar
2 tbsp (40 g) honey
1,5 oz. (30 g) butter
1 vanilla bean, scraped
1 tsp lemon juice
1 tbsp water (for the caramel)
1 tsp water (for the lemon juice)

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Preparation

Peel the apples (here with Michel BRAS No.1 knife ), halve them (here with Michel BRAS No.4 knife) and core them.

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Compote half.jpegChoose a pot where apple halves could be tightly placed, in an upright position.
Combine sugar and honey in the pot. Bring mixture to a boil over medium-high heat. Immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Be careful not to let it turn darker as it would give a bitter taste to the caramel.Remove the pot from heat and let it cool down.
Scrape the vanilla pod (here with Michel BRAS No.1).  4D3A6479.jpeg Add butter, scraped vanilla specks, lemon juice with water to the caramel.

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Put the apple halves in the pot over the caramel, tight and  upright.

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Cover the pot and put it on a heat diffuser (or just a baking tray) to cook over low heat for about 30 minutes.
Apple will start by producing juice, then slowly absorb the butter and honey caramel mixture.
Once the apples are soft, remove the lid and cook for another 10 to 15 minutes.
Slow evaporation will let the juice concentrate within the apples.

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Once the juice has evaporated and a slow caramelization starts, remove from heat.
Take out each apple half carefully to keep their shape, and serve.
You could sprinkle cinnamon on top and add some walnut too.

Bonne fête!

 

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