Summary

Ingredients

• 6 large apples (preferably Braeburn)
• 200 g marzipan
• 3 clove (s)
• 1 pinch ginger, ground or fresh, grated
• 1 stick cinnamon
• 1 packet vanilla sugar
• 2 tablespoon honey

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Instructions

1. Peel the apples, cut eighths and sauté together with the cloves and the cinnamon stick in a little water in a large saucepan. Cut the marzipan mixture (preferably well chilled) into small cubes. When the apples are soft, remove the pan from the hotplate. Fish out the cinnamon stick and cloves. Now add the remaining spices (honey, vanilla sugar, ginger) and the diced marzipan and stir well. Possibly let it boil briefly. The marzipan now dissolves slightly and gives the compote a whitish-milky cloudiness.
2. Tastes great with rice pudding, vanilla ice cream or just like that, cold and warm.
3. For storage: pour the compote into clean, hot-rinsed yoghurt or jam jars while still hot. Put the lid on, turn the jar, and let it cool. The vacuum in the jar should be able to be created without any problems and the compote should be kept for at least 4 weeks.