Spicy apple compote with Kasseler

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Squeeze 3 lemons. Boil lemon juice, 1 3/4 litre water, sugar, cinnamon sticks and the sliced vanilla pod until the sugar is dissolved. Wash, peel and quarter the apples, remove the core and cut the apples into thin slices.

2. 2

   Wash the raisins. Mix with the apples and pour over the Calvados. Wash the remaining lemon and cut into thin slices. Remove vanilla pod and cinnamon sticks from the brew. Layer apple pieces in glasses, occasionally adding a piece of vanilla and cinnamon stick and a slice of lemon.

3. 3

   Layer apple pieces to approx. 1 cm under the edge of the glass, pour sugar solution over them. Close the glasses and place them in the water-filled fat pan of the oven. The glasses must not touch each other.

4. 4

   Sterilize in the preheated oven (electric cooker: 175-200 ° C/ gas: level 2-3). As soon as the liquid in the glasses begins to bubble, switch off the oven. Leave in the oven for another 30 minutes. Do not open the door.

5. 5

   The apple compote tastes good with cured pork. For this, fry 600 g of released pork loin in little fat. Deglaze with water and braise for 40 minutes. Cut into slices and serve with the apple compote.