French cuisine · Breakfast & Eggs

Cinnamon Apple Compote

Apple compote with cinnamon, vanilla and a splash of lemon, gently cooked soft and eaten lukewarm.

Ingredients · for 4 servings

• 1 kg tart apples
• 50 g sugar
• 1 cinnamon stick
• 1 vanilla pod
• 1/2 lemon
• 80 ml water
• 1 pinch salt

Instructions

1. Peel the apples, quarter them, remove the cores and cut into roughly 2 cm pieces; mix immediately with the juice of half a lemon so they don't brown.
2. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
3. Put the apple pieces, sugar, water, cinnamon stick, vanilla seeds with the pod and the pinch of salt in a wide pot and bring to a boil covered.
4. Simmer covered over low heat for 15-18 min, stirring twice, until the pieces at the edge break down but the center still has bite.
5. Remove the cinnamon stick and vanilla pod and mash the compote roughly with a fork or leave it chunky, as you prefer.
6. Simmer uncovered for another 3-4 min until the liquid binds into a syrup, and serve lukewarm in bowls for breakfast.