Instructions: Peel, core and cut the apple into 1/2-inch squares.

In a 1-quart saute pan add the sugar stir till caramelized. Add apple; saute. Add butter, cinnamon, ginger, nutmeg, and scraped 1/2 vanilla bean. Add Calvados. Cook for 2 minutes, until apples are tender.

Remove from heat and add 1 tablespoons sugar 1 teaspoon lemon juice and pinch of salt.

Scoop out 1/2 of the sauteed apples with all of the liquid. Place in a food processor. Process fairly smooth, then add raisins.

Remove "apple puree" from food processor and combine with the remaining apples. Fold together. Reserve until ready to roll up spring rolls.

Place the spring roll wrappers down on the table with the point facing you. Spoon 3 tablespoons of apple compote in a line 2 inches from the bottom point. Fold up the spring roll.

Fry in 350 degree oil for 2 minutes. Remove from oil, place on towels. Dust with confectioners sugar. Serve with Cranberry Carmel and Vanilla Dipping Sauces.

For the Cranberry Caramel Dipping Sauce: In a 1-quart saucepot combine the sugar, water, and lemon juice. Stir till dissolved. Place over a medium heat cook till blond in color.

Meanwhile pour the 8 ounces of cranberry juice and star anise in a small saucepot. Place over medium heat and stir reducing to 1/2 cup. When the sugar reaches blond color, remove from heat and add the reduced cranberry juice.

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