Apple-Rum Compote

Stir together apples, sugar, flour, salt, and cinnamon in a large skillet. Let stand at room temperature, stirring occasionally, until sugar begins to dissolve, about 30 minutes.

Cook apple mixture in skillet over medium-high, stirring often, until tender, about 5 minutes.

Pour rum into a heatproof measuring cup with a pour spout. Remove skillet from heat; turn off burner. Pour rum into skillet. Carefully ignite the fumes just above the rum mixture with a long match. Gently shake skillet until flames extinguish, about 1 minute.

Return skillet to heat over medium-high; cook, stirring often, until liquid has almost completely evaporated, about 2 minutes. Remove from heat.

Break up apple mixture using a potato masher or fork until mostly smooth. Stir in lemon juice and vanilla. Set aside at room temperature to cool completely, about 30 minutes.