Warm Tomato & Apple Compote

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 2 cups ripe cherry tomatoes
• 2 medium tart apples such as Granny Smith
• 3 tablespoons honey
• 2 tablespoons light brown sugar
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla bean or extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon pinch of salt
• 1 teaspoon fresh thyme leaves
• as needed vanilla ice cream or pound cake for serving

Instructions

1. 1Halve the cherry tomatoes and peel, core, and dice the apples into small even cubes so they cook at the same rate.
2. 2Melt the butter in a 10-inch skillet over medium heat until it foams and smells nutty.
3. 3Add the diced apples and cook, stirring occasionally, until they begin to soften and take on a light golden edge, about 4 to 5 minutes.
4. 4Stir in the halved tomatoes, honey, brown sugar, cinnamon, and salt; the mixture will look glossy almost immediately.
5. 5Cook, stirring gently, until the tomatoes collapse and release their juices and the apples are tender but still hold shape, 8 to 10 minutes.
6. 6Add the lemon juice, vanilla, and thyme leaves; simmer 1 to 2 minutes more so the sauce thickens slightly and coats the fruit.
7. 7Taste and adjust sweetness or brightness; the compote should taste jammy and balanced, not overly acidic.
8. 8Remove from heat and let the compote rest 3 minutes so the flavors settle.
9. 9Spoon the warm compote over scoops of vanilla ice cream or thick slices of pound cake.
10. 10Serve family-style straight from the skillet so guests can help themselves at a weekend table.