Its apple season. Time to make some apple compote. The recipe is pretty standard, nothing too special about it (yet). I would consider it a good baseline for further experiments.
Ingredients
- 1kg apples (already peeled and cored!)
- 400g water
- 120g sugar
- 7.5g cinnamon (whole sticks)
- 10pcs cloves (whole)
- juice of one lemon
- dash of salt
Instructions
Cut the peeled and cored apples into bite size pieces. Add all ingredients into a big pot and let it heat up. Once it boils, reduce the heat and let it simmer for about 10 minutes.
Remove the cloves and cinnamon. Afterward fill the compote into jars. There are many ways how you can store it, though I personally fill the jars the same way as I would fill jam.
Tips
- If you let the compote sit for an hour after the simmer and then remove the spices the taste will be more intense. Note however that you might want to heat it up again before filling it into jars to ensure it does not go bad on your shelf. Depending on the type of apples you used the apple pieces might fall apart, and you will end up with apple sauce.
- You can use ground cinnamon and cloves, though you have to reduce the amount used (cinnamon from 7.5g whole to ca. 1/10 tsp, cloves 10 whole down to 2pcs ground). Taste wise it does not really matter if you used ground ones, though you will see the spices in the compote. -Adding about 1/4 tsp of gingerbread spice brings a nice variation in case you want to vary a bit.
