Cook the loquats in a little water to obtain a puree. Filter the puree to remove the large pits that the fruit bears.
Cook the crab apples in the same, skin on an essential step for this recipe.
Once the two purees are ready, blend them, adding some lemon juice, a vanilla bean pod, and 1/5’s worth of sugar for the total amount of fruit. Continue cooking the compote, stirring constantly.
Once finished cooking, spread the compote in a baking dish and dry slight in an oven at medium heat. The final product is great cut in little cubes and dusted with sugar.
