German cuisine · Desserts & Sweets

Apple Compote with Cinnamon

Tart apple pieces gently simmered with a cinnamon stick and lemon, half broken down and half still tender-crisp.

Ingredients · for 4 servings

• 1 kg tart apples
• 80 g sugar
• 1 cinnamon stick
• 1 organic lemon
• 150 ml apple juice
• 1 pinch salt

Instructions

1. Peel the apples, quarter them, cut out the cores and cut the flesh into pieces about 2 cm.
2. Wash the lemon in hot water, peel off the zest in wide strips and squeeze the juice; mix the apple pieces immediately with 2 tbsp of the juice so they stay pale.
3. Bring the apple juice to a boil in a pot with the sugar, cinnamon stick, lemon zest and the pinch of salt, and let it bubble uncovered for 2 min.
4. Add two-thirds of the apple pieces and simmer covered over low heat for 10 min. until soft and slightly broken down.
5. Add the remaining apples and cook uncovered for another 5 min. until just tender but still holding their shape – this gives the compote two textures.
6. Remove the cinnamon stick and lemon zest, season with the remaining lemon juice and serve lukewarm or cold.