The Apple Pear Conflict

actually, it's Apple Pear Compote

but every time I said it to my husband, he kept hearing Conflict instead of Compote. So it's officially been named The Apple Pear Conflict.

And it's dang good!

I found this at The Picky Cook
and it's now become a staple in our household.

It also helped that I found vanilla beans on sale & bought up as many as my little cart could hold.

This is the first recipe I've used fresh vanilla beans with & although there isn't a noticeable difference in taste, it does make for a good presentation.

The Ingredients are as follows:

2 cups apple cider
1/4 cup cider vinegar
1 Tbsp brown sugar
2 tsp unsalted butter, divided
3 medium (about 1 lb total) Granny Smith apples, peeled, cored, small diced
3 medium (about 1 1/2 lbs total) pears, peeled, cored, small diced
(Bartlett pears were recommended, but I just red anjou & it came out great)
1 vanilla bean, split in half lengthwise



Combine apple cider, cider vinegar, and brown sugar in medium saucepan. Simmer on medium-high, uncovered, stirring occasionally until reduced for about 10 to 15 mins.

Melt the butter in a pan on medium. Add apples, pears and cook for abotut 5 minutes until softened.

Using a sharp knife, split the vanilla bean pod length wise. Using a butter knife or a spoon, scrape tiny seeds from vanilla bean into fruit mixture. This can get messy & the seeds can stick to your hands, so be careful. When all of the seeds are out, discard the pod.

Stir in the reduced cider glaze and simmer until there's no more liquid in the apples. It should have a sticky, glazed consistency.


Remove from heat & allow it to cool some before serving. I eat this over fat-free vanilla yogurt, but my daughter likes it with vanilla bean ice cream.

The best thing about this, is that it's easy to make & it's really tasty and versetile. You could serve this on cake, ice cream, yogurt, or just eat as is.