Apple compote with white wine

Ingredients for 6 servings:

• 3 kg apples, sour
• 200 g raisins
• 0.7 liters of white wine
• 1 cinnamon stick(s)
• 400 g sugar
• ½ liter of water
• 1 lemon(s), untreated
• 2 liters of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

chunky, cooked in the oven

Soak the raisins in a little wine. To make the lemon water, rinse the lemon in hot water. Zest the zest, then squeeze the lemon juice. Mix the lemon juice with about 2 liters of water. Peel and core the apples. Cut the apples into eighths and, depending on the size of the apples, cut each eighth in half once or twice more crosswise to create bite-sized pieces. Add the pieces directly to the lemon water. Break the cinnamon stick in half several times. Add the cinnamon pieces, sugar, and grated lemon zest to 0.5 liters of water. Bring everything to a boil and simmer for about 5 minutes, then remove the cinnamon. Add the wine, raisins, and 0.5 liters of the lemon water to the stock. Divide the apple pieces among thoroughly rinsed jars and fill with the wine and lemon stock. Seal the jars. Cook the apple compote in the oven at 125°C (top/bottom heat) for about 30 minutes.