Warm Apple Compote with Vanilla Cream

The thing about desserts is that we still crave more if we don’t have something satisfying.  This is a spin on Apple pie.  No guilt calories from eating the crust, but all of the satisfaction of eating a big slice of apple pie a la mode. While this is not super low calorie, it is a much healthier option than your typical pie and much more satisfying than a frozen diet dessert.   Warm Apple Compote with Vanilla Cream Serves 6Food Stylist: Diana Isaiou Hair and makeup:   Lori Fale   4 Granny Smith Apples. Peeled, cored, and chopped into small cubes ¼ Cup Brown Sugar 2 Tablespoons honey 1 teaspoon butter Dash of salt ½ teaspoon fresh orange zest ¼ teaspoon cinnamon 2 Tablespoons White Raisins (you can soak them in Gin for a few hours if you like, I prefer them all natural) 1 Tablespoon flour   Mix sugar, salt, orange zest, cinnamon and flour together and set aside. Mix apples, raisins and honey together.  Toss into the dry ingredients and coat well. Divide into 6 individual serving dishes, or cook in a 9×9 pan. Dob the top of each with a small piece of butter. Cover with foil, and bake at 375 degrees for 35-45 minutes or until apples are tender.   Vanilla Cream 1 Cup half and half 2 vanilla beans cut in half length-wise. 1 Tablespoon honey (more if you like it sweeter) Add half and half and vanilla beans to a sauce pan and simmer for 20 minutes.  Remove from heat and stir in honey while still warm. Let cool completely and then remove the vanilla bean pods.  Scrape the inside of the vanilla bean pods and place in the cream. Refrigerate until ready to use.  Warm slightly and add 1- 2 tablespoons to the top of each serving of Apple compote.  I love the vanilla flavor, so I leave the vanilla in my cream until I am ready to use it, even after scraping the insides into the cream. This cream is thin If you desire crunch, top with 2 tsp of granola or some chopped pistachios.

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