I was planning a pear compote but none were to be had at the farmers market, but that's why seasonal cooking is so fun; it's like your own personal iron chef ("and the secret ingredient is...")
4 apples (a variety that bakes well, such as granny smith), peeled, cored, and sliced 1/4" thick
juice of 1/2 meyer lemon from the Schaners
1 tablespoon Spring Hill butter
1/2 vanilla bean, cut length-wise in half
1/2-2/3 cup local honey
In a bowl, toss the apple slices with the lemon juice and set aside. In a medium sauce pan, melt the butter on medium-high heat. Scape the vanilla seeds into the butter and add the pod, too. Add the lemoned apples and stir to coat. Cook, stirring occasionally, until the apples have softened but still keep their shape, about 10 minutes. Add the honey and cook a few more minutes. Remove the vanilla bean (give it a gentle rinse, allow it to dry, and add to your vanilla). Voila!
Serve warm over ginger spice cake with whipped cream or creme fraiche. Have any left over? Save it for the morning and stir it into oatmeal.