Apple compote with a twist

Ingredients for 1 servings:

• 600 g apples, peeled and pitted weighed
• 1 large lemon(s), organic, juice and zest
• 1 sprig(s) lemon thyme
• 1 rosemary sprig(s)
• 1 small cinnamon stick(s)
• 2 carnations
• n. B. cardamom, groundörsert
• 100 g sugar, brown, alternatively white
• 100 ml sparkling wine, dry
• 1 tsp peppercorns, pink

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with pink peppercorns

Grate the lemon zest, then juice the lemon. Place the two squeezed lemon halves in a bowl of cold water and squeeze them firmly once more. Quarter the apples, remove the cores, peel the apples, and dice them if desired. Once all the apples are peeled, add the diced apples to the lemon water to prevent them from browning. Melt the brown sugar in a saucepan. Once it’s melted, pour in the sparkling wine. Bring to a boil and simmer until the caramel has dissolved. Add the diced apples, lemon juice, lemon zest, rosemary sprig, torn thyme leaves, cinnamon stick, cloves, and cardamom, if desired, to the pan and simmer over medium to low heat for about 15 minutes. Then lightly mash the apples with a potato masher and add the pink peppercorns. You can also fill the compote into jars and store them at 90°C for 30 minutes. The compote goes well with potato pancakes.