I had some troubles with this recipe – the compote isn’t really photogenic and the recipe is so simple that I wondered if I should even post it. However, this is the third batch that I made this week and it accompanies the crisp but sunny fall weather we’ve been having lately just so well. Oh, and I can’t seem to get enough of the apple and ginger combination!
500 grams of apples
about 150ml of water
piece of ginger (for quite an intensive flavour I took a 1,5cm chunk)
vanilla powder and cinnamon to taste
sweetener or sugar of your choice, I took 1 tablespoon of erythritol
cut your apples into pieces, I like to use different sized chunks so that some bigger parts remain after cooking. You may peel the apples first or leave them as I did, if you like a bit of crunch.
Finely grate the ginger and heat it with the apples and water in a pot on low to medium heat. Let simmer vor 5 to 10 minuites until the apples become soft and mushy, it helps to squash them lightly with a fork. Stir in spices and add as much sugar as you like, depending on your preference and the sweetness of your apples. You may also puree it to get apple sauce.
It also tastes amazing together with something like millet gruel or rice pudding, or – still slightly hot – eaten on its own.