Why I love this...
I love apples! There was a period in my life when I couldn't eat them for allergy reasons and it made me sad every day. They are so versatile and make a great, healthy and transportable snack. This recipe offers one option to preserve apples beyond the autumn season and combines classic flavours that just work well together. The cinnamon brings a warmth that is perfect in the colder months and the amaretto adds a nutty, buttery hint. The alcohol burns off so this is perfect for all ages, at breakfast as much as on a cheese board!
Ingredients
1.7 kg / 3.7 lbs Apples - use a bold flavoured, crisp variety (untrimmed weight)
300g / 1 1/2 cups Caster or granulated sugar
150ml / 5 oz. Amaretto liqueur
100-150ml / 3.4-5 oz. Filtered water
1.5 tsp Ground cinnamon
1 Cinnamon stick (optional for step 1)
5 Cloves (optional for step 1)
Juice of half a lemon
Equipment
Small bowl
Peeler
Knife
Box grater with a rough side
Large, heavy-bottomed saucepan
Stirring spoon
Tablespoon
Saucer/small plate
Potato masher
Ladle
Funnel (optional but way less messy)
Scale or cups for measuring
Appliances: Hob, Oven & Freezer, Microwave (optional)
Preparation
Optional step: The day before you make the compote, place the amaretto, cinnamon stick and cloves in the small bowl and slightly warm in the microwave. Or warm it in a pan and then transfer to the bowl. Cover with the saucer or plate and let infuse over night.
On the day, peel and core apples. Chop half in small 1cm/half inch cubes and roughly grate the other half. Pop the saucer in the freezer.
Move apples to the large saucepan, add the sugar, water, 2/3 of the amaretto and the spices (incuding the ground cinnamon) and slowly dissolve sugar on medium heat
Meanwhile, heat oven to 160ยบ C, wash jars & lids with hot, soapy water, rinse & pop in oven to dry
Once sugar is fully dissolved, increase heat and boil for 30 minutes, stirring occasionally
Pop a bit of compote on saucer, leave for 30 secs and check consistency. You want the apples to be mushy with the occasional piece - use the masher here if you need to break them down. Unlike jam, you want this to still be a bit runny
Add the rest of the amaretto and the lemon juice and boil another 7-10 mins
Remove warm jars from oven and fill with hot compote. Seal with lids immediately
Roughly wash your large saucepan and out the jars in the pan. Cover with water to at least 2cm/1 inch above the jars and bring to the boil. Boil for at least 10 minutes or longer at higher elevation (check online for canning guidance).
Label and store for up to a year