Compota de manzana

Apple compote are those traditional recipes that have been passed down from our grandmothers and mothers to us. And it's great because we shouldn't miss out on this type of preparation that is ours, in addition to being delicious, it gives us a lot of use when making desserts or as an accompaniment to one of our roasts.

  • 6-8 apples depending on size
  • 7 tablespoons of sugar
  • 100ml of Pedro Ximenez
  • 1 stick of cinnamon stick
  • 200ml water Peel of a lemon
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  1. We core, peel and chop the apples. You can use the apples that you like the most or take advantage of the ones that are the most ugly or about to be overcooked. If you are going to buy them, the golden or reineta are great with this recipe.
  2. We put the water, wine, cinnamon, sugar and lemon peel in our Solid+ 24cm high saucepan , bring it to a boil and let the sugar dissolve.
  3. We add the chopped apple. We can also add the skin of one or two of the apples, this will help it thicken naturally and we will not need as much cooking time.
  4. We stir everything well, cover and cook over medium heat until the apples turn golden brown. The time will depend on the type of apples you use and whether they are more or less hard, between 20 and 30 minutes they will be ready.
  5. During cooking we must be careful so that they do not run out of water. If so, add a little until they are very soft.
  6. Once our compote is ready, we remove the peel from the lemon, the peel from the apples and the cinnamon, let it cool and serve warm.
  7. If you are not going to use it immediately once it is cold, keep it in the refrigerator.

Photographs and recipe by Raquel Carmona .

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