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.
Love Alexandra
Recipe
You will need:
• 1 1/2 kg of apples
• 1 vanilla pod
• 100 ml water
• 180g granulated sugar
• Juice from 1 large fresh lemon
• 3-4 cinnamon sticks
Tip!
Serve the compote as a dessert with vanilla ice cream. The kids are gonna love it!
How to:
- Core and chop the apples. Put them in a large saucepan.
- Scrape the seeds out of the vanilla pod. Add the seeds and the split pod into the pan.
- Add remaining ingredients and stir.
- Simmer for about 5-10 minutes until the apples are soft.
- Fill in clean glass jars.
- Keep the cinnamon sticks and vanilla pod in the jars if more flavour is wanted.
- Let cool with lids on and then store in refrigerator.
