Summary

Ingredients

• 800 g apples, peeled and pitted
• 0.5 ½ lemon (s), juice from it
• 2 tablespoon vanilla sugar, real
• 2 tablespoon butter
• 150 ml water
• 5 tablespoon amaretto

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Instructions

1. Dice the peeled and pitted apples and drizzle with the lemon juice so that they do not turn brown. Melt the butter and sugar together in the saucepan and then add the apples, turn them well and let them caramelize. Finally deglaze with the water and let it boil down until the apples are soft and most of the liquid has evaporated. Depending on the size of the apple pieces, this takes about 15-20 minutes. Now remove the apples from the heat, roughly mash them and stir in the amaretto.
2. Tip:
3. I prefer to garnish the compote with a little almond brittle.
4. The amount of sugar and water can vary somewhat depending on the apple variety and degree of ripeness. I usually use Jonagold apples for the recipe.