Preheat oven to 340 °F (170 °C).

Peel and core the apples then cut them into slices.

Caramelize sugar in a pan.

Toss the apples in the sugar and deglaze with lemon juice and Calvados.

Pour in the white wine and apple juice, then add the vanilla sugar, cinnamon, and raisins.

Cover with parchment paper and let set in the oven until the apples are soft.

Stir the vanilla pudding mix with some water and thicken the mixture with it.

Fill a hot rinsed canning jar with apple compote.

Heat the rum, light it, and pour over the apple compote.

Close the jar or jars tightly.