Traditional apple compote, served cold, where apples are gently simmered with cloves and cinnamon. This classic, loved after meals for a light dessert and on winter tables, highlights the fruit's natural sweetness.
Put the coarsely chopped apples and water in a pot with the cloves and cinnamon stick. Boil over medium heat, keeping the apples still firm.
Add the sugar and cook for a few more minutes; turn off the heat once it fully dissolves. Let it cool to room temperature, then chill in the refrigerator. Remove the spices and serve cold.
Important: Don't overcook the apples, or they'll fall apart — cook them so they stay firm and take them off the heat. Chilling well before serving balances the flavor. Can be kept in a covered container in the fridge for a few days.
Cooking the apples with their skins on gives more vitamins and color. You can reduce the sugar and let the fruit's natural sweetness stand out; increase it a bit for tart apples.
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