Apple Compote with Cider and Cinnamon
Ingredients
- 1 kgCanada apple flesh (peeled and cut into large cubes)
- 50 gBrown sugar
- 20 gUnsalted butter
- 100 mlSweet cider
- 1 pcCinnamon stick
Method
Tender apple chunks that melt on the palate, bound by a short, syrupy cooking juice. The fruit's acidity balances the richness of the butter and the woody aroma of cinnamon.
- 1
Peel the apples, remove the core and cut the flesh into large 3 cm cubes. Do not make them too small to maintain some texture after cooking.
- 2
Melt the butter in a sauté pan. Add the apples and brown sugar. Let them sweat for 5 minutes over medium heat: the apples should become glossy and start to soften without browning.
- 3
Pour in the cider and add the cinnamon stick. Cover and simmer over low heat. The steam will finish cooking the fruit through until it becomes translucent.
- 4
When the pieces mash easily, remove the lid to reduce the juice if too much remains. Remove the cinnamon and mash roughly with a fork to achieve a rustic texture.
Frequently asked questions
How do you get this dish right?
- Never use a blender; you would lose the contrast between the syrupy juice and the fruit flesh.
- Butter provides an incomparable shine and helps set the cinnamon aromas.
How long does this dish keep?
Keeps for 5 days in the refrigerator in an airtight container or 3 months in the freezer.
