Apple compote

Ingredients for 4 servings:

• 8 apples (e.g. Boskoop)
• 150 g sugar
• ½ liter of water
• ½ lemon(s)
• 1 drop flavoring (vanilla flavoring) or vanilla pulp, optional

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the apples, quarter them, and core them. Boil the water with the sugar until the solution runs clear. Add the apples to the clear sugar syrup, squeeze over the juice of half a lemon to keep the apples nice and white, and add a drop of vanilla extract if desired. Simmer the compote over low heat. When the apples have fallen apart nicely but aren’t mushy—you can still see the pieces—remove them and refrigerate. Variation: While the pieces are still intact, remove them from the pot with a slotted spoon and simmer the remaining juice for a few more minutes, then pour it over the apple pieces. Cinnamon? It’s fine, but it’s not necessary. I actually like it when the Boskoop apples develop their beautiful, rose-petal-like aroma. Enjoy them chilled, but the aroma develops much better at room temperature than in the refrigerator.