Apple Compote Recipe

• 2 pounds assorted apples (about 4 large apples; 905g)
• 16 ounces apple cider (about 2 cups; 455g)
• 4 ounces Belgian candi sugar or
• sugar (about 1/2 cup; 115g); see note
• 1/2 ounce apple cider vinegar (about 1 tablespoon; 15g)
• 2 cinnamon sticks, preferably cassia
• 1 whole nutmeg seed, cut in half with a chef's knife
• 1 (1-inch) strip fresh ginger
• 1 (1-inch) strip lemon peel
• Pinch of salt

1. Peel, quarter, and core apples, then slice into 1/2-inch pieces. With a vegetable peeler, trim away the sharp edges of the fruit, leaving each piece with smooth, rounded edges.
2. Combine apple slices, cider, candi or toasted sugar, apple cider vinegar, cinnamon sticks, nutmeg, ginger, lemon peel, and salt in a 3-quart stainless steel saucier. Bring to a gentle simmer over medium heat and cook, stirring from time to time, until apples are fork-tender, about 15 minutes. The exact timing can vary dramatically depending on the specifics of your stove, cooking vessel, and apple types, so pay more attention to the texture of the apples than to a specific timeline.
3. Transfer fruit to a serving dish, along with enough syrup to keep apple slices moist and well sauced. Return aromatics to remaining syrup. Enjoy compote warm or at room temperature.
4. Return syrup to a simmer and cook until reduced by one-third, about 5 minutes. Transfer syrup and aromatics to an airtight jar; use syrup like simple syrup in your favorite cocktails and desserts.

apples, apple cider, candi sugar, sugar, apple cider vinegar, cinnamon sticks, nutmeg, ginger, lemon peel, salt

Taken from www.seriouseats.com/recipes/2017/11/apple-compote-recipe.html (may not work)