Apple compote with a hint of cinnamon and fresh mint

Apple compote


This proved to be quite a popular dish with our guests at the dOCUMENTA (13) dinner. The days of August in Kassel were filled with heat, so we wanted to create something refreshing as a dessert. We were presented with boxes full of tangy apples but no oven (which eliminated all ideas of making anything baked like a tart/crumble etc). However, we did have a pot huge enough to accommodate the masses of apples. So we made this apple compote. The mint and cinnamon add a real twist and the compote can be enjoyed warm or cold.

Ratio (alternate according to your resources)

20 apples:2 cinnamon sticks:1 bundle of mint

 1.  Peel and chop up however many apples you have

2.  Put them into a pot and boil at a low flame

3.  Add the cinnamon sticks and mint

4.  Stir continually whilst waiting for the compote to become fluid (add water if necessary)

5.  Take off the stove when the compote tastes like mint and cinnamon and cool.


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