Summary

Ingredients

• 8 apples
• sugar
• 1 vanilla pod, which the pulp
• cinnamon powder
• 100 ml water

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Instructions

1. Wash the apples, cut out the core and place them side by side in a large, flat saucepan, unpeeled.
2. Pour in the water, bring to the boil with the lid closed and continue to simmer on medium heat. Depending on the type of apple, check after approx. 10 minutes whether the peel is already detaching from the apple. If not, let it cook for a few more minutes.
3. Now take the peel out of the pot and chop the apples or process them into puree as desired. Add sugar to taste and season with the pulp of a vanilla pod and / or cinnamon.
4. Bring to the boil again briefly and pour hot into rinsed twist-off glasses or freeze when cold.
5. The compote stays wonderfully light, as there is no time-consuming peeling, during which the apple wedges often turn brown before processing. The peel cooked with it gives the applesauce additional flavor.
6. The cooking time and the amount of water and sugar added depends heavily on the type of apple; an August or clear apple cooks faster than a booskop, for example.
7. Makes about three 450 ml glasses.