Caramel Apple Pie Filling (Caramel Apple Compote)

1. Cut the apples into small cubes (about ½ inch / 1 cm in size). Place them in a bowl of water, with the lemon juice. Set aside until needed. This step is optional, but recommended for beginners OR if you’re not planning on making the caramel base right away.

Dry caramel base

1. In a medium to large pot, sprinkle the sugar evenly on the bottom of the pot. Make sure the pot is clean and dry before placing the sugar.
2. Heat the sugar mix over medium heat. The sugar will start to melt at the bottom and at the edges. Using a clean spatula, gently mix the sugar to allow it to melt more evenly. Some clumping is expected and is OK.
3. The sugar will start to change color and caramelize. Some spots will caramelize faster than others, so it’s important to stir or move the caramel around gently so that it caramelizes evenly.
4. When the sugar is starting to caramelize, strain the apple pieces and have them ready to be added to the pot.

Making the caramel apple compote

1. The caramel should be dark amber in color when you add the apples. When the sugar starts to turn dark amber in color, add the apples to the pot. The caramel will sizzle and steam at this point, so be careful!
2. Add the cream and the leftover sugar (or brown sugar) to the mixture as well, and stir the apples until the caramel has dissolved in the liquid. The apple mixture in the pot may have a lot of liquid, almost covering the apples. The mixture will be cooked to evaporate the liquid.
3. Add the salt and spices to the mix and stir the apples to coat. Bring the liquid to a boil.
4. Cook the apples over medium heat, uncovered, while stirring frequently. The liquid in the pot should reduce by about ½ as it evaporates. This may take about 15 - 20 minutes, depending on the stove and pot you use.
5. Make the cornstarch slurry by dissolving the cornstarch in the water. Set aside until needed.
6. When the liquid has slightly thickened and reduced, mix the cornstarch slurry and add it to the apple mix.
7. Stir to mix, and allow the mixture to come to a simmer and thicken. Cook for about 1-2 minutes. If you prefer less liquid in your apple compote, you can cook the apples for a few more minutes to further reduce the liquid.
8. Once the mixture is thickened, add the vanilla and butter, and stir until the butter has melted.
9. Place the apple compote in jars with tight-fitting lids.
10. Transfer to the fridge to cool, and enjoy within 5 days.