Ok, the spring and summer rhubarb compote is amazingly good, but the autumn’s apple compote, isn’t that bad either. There are so many ways of serving it, but I prefer to eat my apple compote with my breakfast porridge or layered with whipped cream and crushed almond cakes.
When you cook the compote, remember not to cook it for too long. Let the apple bites still have a little bits in them. If you like a more intense flavour out of the cinnamon sticks or from the vanilla pod, just leave them in the compote when you store it in the refrigerator.