Baked apple compote

Ingredients for 1 servings:

• 6 large apples (preferably Braeburn)
• 200 g marzipan
• 3 cloves
• 1 pinch of ginger, ground or fresh, grated
• 1 stalk(s) cinnamon
• 1 packet of vanilla sugar
• 2 tbsp honey

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Winter apple compote

Peel the apples, cut them into eighths, and simmer them in a little water in a wide saucepan with the cloves and cinnamon stick. Cut the marzipan mixture (preferably well chilled) into small cubes. Once the apples are cooked soft, remove the pan from the heat. Remove the cinnamon stick and cloves. Add the remaining spices (honey, vanilla sugar, ginger) and the diced marzipan and stir well. Bring to a boil briefly, if necessary. The marzipan will now dissolve slightly, giving the compote a whitish, milky consistency. Tastes great with rice pudding, vanilla ice cream, or just on its own, cold or warm. To store: While the compote is still hot, pour it into clean, hot-rinsed yogurt or jam jars. Put the lid on, turn the jar upside down, and let it cool. This should make it easy to create a vacuum in the jar, ensuring the compote will keep for at least 4 weeks.