Apple Compote with Vanilla and Cinnamon
Apple compote with Madagascar vanilla pod and ground cinnamon: 20 minutes over low heat, with nothing else added. For 4 people.
- Prep 15 min
- Cooking 20 min
- Total 35 min
- Serves 4 servings
- Difficulty Easy
Apple compote is made with fruit, a little water and time. Vanilla and cinnamon transform it. Our family grows and prepares Vanille Désiré vanilla in Madagascar, in the SAVA region, in the northeast of the island.
It also grows cinnamon, in Vangaindrano, in the southeast of Madagascar. The bean cooks with the apples from start to finish. The cinnamon is added once off the heat, to keep its aroma.
Preparation
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Peel the apples, remove the core and cut them into 2 cm cubes.
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Split the Vanille Désiré vanilla pod lengthways and scrape out the seeds with the tip of a knife.
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Put the water, apples, seeds and pod in a saucepan. Cover and cook for 20 minutes over low heat, stirring from time to time.
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Remove the pod. Add the cinnamon and sugar, then mash the apples with a fork, or blend for a smooth texture.
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Serve warm, or leave to cool, then keep in the fridge.
The little extra that changes everything
Add the cinnamon once the pan is off the heat. Heated for a long time, it loses its aroma. Taste the compote before sweetening it: ripe apples need hardly any sugar. This compote can be eaten plain, warm or cold. It also goes well on yoghurt, a pancake or a slice of toast. Choose apples that break down well when cooked: their flesh becomes tender and the compote takes on a soft texture. It keeps in the fridge in a clean, well-sealed jar: eat it within the following days. To take things further: the apple, vanilla and cinnamon cake and Madagascar cinnamon. Our products for this recipe: Madagascar cinnamon · Madagascar Bourbon vanilla pods
