Brown Butter Apple-Raspberry Compote with Cream

Steps

1. Prepare first: peel and chop the apple, chop the pecans, and keep the heavy cream in the fridge.
2. Toast the pecans in a dry medium saucepan over medium heat, stirring, for 3 to 4 minutes until fragrant; tip them onto a plate and set aside.
3. In the same saucepan, melt the butter over medium heat and cook, swirling, for 2 to 3 minutes until it smells nutty and turns light brown.
4. Add the apple and cook for 4 minutes, stirring, until the edges start to soften.
5. Stir in the brown sugar, water, cinnamon and salt. Cover and simmer over medium-low for 8 to 10 minutes, until the apple is tender but still holds its shape.
6. Uncover, add the raspberries and lemon juice, and simmer for 3 to 4 minutes, stirring gently, until the berries break down into a glossy syrup.
7. Take the pan off the heat and stir in the vanilla. Let the compote cool for 30 minutes, then refrigerate promptly in a covered container and use within 3 days.
8. To serve, whip the heavy cream in a bowl to soft peaks, divide it among four bowls, spoon the compote over the cream and scatter the toasted pecans on top.