Apple compote à la Britta

1.

Peel and core the apples and cut into smaller cubes, put in a saucepan, drizzle with lemon juice and simmer at low temperature. Season to taste with brown sugar, vanilla pulp (bourbon vanilla sugar) and cinnamon and simmer until the pieces are soft.

2.

Finally, add grated hazelnuts to taste, stir in and pour into the glasses.

3.

Preheat the oven to 100º, place the glasses in a fat pan (casserole dish) and fill 1/3 with water. Please make sure that the glasses do not touch. Leave in the oven for about 1 hour.

4.

Once boiled down, the apple compote can be kept for about 1 year. © Britta Polewski.