Apple Compote with Cider and Cinnamon

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 224
• Protein: 1 g
• Carbs: 43 g
• Fat: 4 g

Ingredients

• 1 kg Canada apple flesh ( peeled and cut into large cubes )
• 50 g Brown sugar
• 20 g Minimum butter sweet
• 100 ml Sweet cider
• 1 piece Cinnamon stick

Instructions

1. Fruit preparation

   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. Sweating and coloring

   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. Cider simmering

   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. Finishing and texture

   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.

Chef's tips

• 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.

Storage

Keeps for 5 days in the refrigerator in an airtight container or 3 months in the freezer.