Apple spice compote with a touch of butter
5 kg apples from your favourite orchard, not too green
1 kg sugar
250 ml apple juice
1/4 tsp ground cinnamon
1 cinnamon stick
1/8 tsp ground nutmeg and/or mace
1 tbsp grated ginger
1/4 cup honey
¼ cup salted butter
1 tbsp oregano, freshly chopped
1. Combine sugar and spices in a jar, mix well and allow to infuse for 10 minutes.
2. In a soup pot large enough to hold you compote, place the apple, spiced sugar, honey and apple juice.
3. Place on high heat and, stirring very often, bring the apples to a gentle simmer, then adjust the heat to keep the simmering under control. Do not boil. Mix occasionally.
4. Simmer for about 30 minutes or until the apple skin is detached from the flesh.
5. Add the butter and oregano and allow to simmer for another 5 minutes maximum.
6. Remove from the heat and run the apple sauce into a vegetable ricer (or a medium sieve) and purée well. Discard any apple skin from the ricer when done.
7. Allow to cool, then portion into containers of your choice.
Storage: you can either keep in your fridge for up to two weeks or place into your freezer for up to 3 months.