Spiced Apple-Caramel Rum Chutney

steps

1. Add the ¾ cup sugar to the pan. Shake lightly to spread the sugar across the pan into a thin layer.  Turn your stovetop burner on low to medium heat. Add the ¼ cup of water on the outside perimeter of the sugar in the pan. This will help prevent the caramel from seizing up or crystallizing.
2. Without shaking or moving the sugar, allow the sugar to turn a light amber color. This can take 5 -12 minutes depending on your pan and stove top flame’s temperature. Do not rush it. You may have to move the pan around, placing the uncooked sugar on the hotter portion of your flame to get an even colored caramel. Again, do not move the sugar in the pan, move the pan.
3. Once the sugar has fully dissolved and developed an attractive light amber color, carefully add the apples, vanilla bean seeds, scraped bean pod and sachet of spices across the caramel in an even layer. Do not stir. Allow the apples and spices to rest on the caramel 5-7 minutes. It is best to have the apples at room temperature, so the caramel does not turn to hard rock candy the moment the apples touch the caramel. Allow the apples to slowly cook on low to medium heat on the caramel, until the apples have released their juices, and the caramel has turned to liquid.
4. Fold the apples, vanilla, and spice sachet with the liquid caramel. Add the ½ cup dark rum and tablespoon of lemon juice.  Flame the rum with a lighter stick once rum begins to simmer. Flaming the rum will completely remove the alcohol from the rum, while still retaining the natural sweet nuances.
5. Allow the compote to simmer on low heat for another 5-7 minutes or until the rum and juices have reduced creating a light rum caramel glaze on your apples. Finish the compote with 1 tablespoon of butter. Season with a pinch of sea salt to your desired preference.