Bring the cider to the boil and reduce by half (about 10 minutes). In the meantime, wash, peel, core and cut the apples into small pieces. Wash lemon with hot water, dry it and rub the peel, squeeze out the juice.
Add the apples, lemon zest and juice to the cider and cook covered for about 15 minutes over low heat, stirring occasionally.
Puree half of the apple pieces or mash them with a fork and put them back in the pan. Add sugar to taste. Add the cinnamon and nutmeg and bring to the boil again.
Pour hot compote into prepared glasses and let stand on the lid for about 5 minutes.
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