Concierge Blog

Burgis spiced apple compote recipe

The apple is in the undisputed centre of our region. Everywhere you look, apples surround us. So of course, our fridge was full of them. And so, due to the lack of work that is currently going on, the concierge was forced to take on a new task. That of apple peeler.

Just like in the old days. The concierges recommended apple compote is the original recipe of Burgl form Völlan. In former times there were no refrigerators or freezers. It was necessary to preserve the apples as well as possible just in ordinary glass jars. So that the apples stayed good all year long.

So, here is how you do it:

Wash the apples well and cut them into eighths, do not forget to remove the stalk and core.

Fill the preserving jars, which you have previously washed with very hot water. When the jars are full, add water, cinnamon, cloves, and star anise.

At this point, preheat the oven to 150, place the jars on a high baking tray filled with water, also called "bain-marie“, and let it bake for 10 minutes.

After this time, you can take the jars out of the oven and let them cool down with the lid down so that they are sealed naturally.

Once cold, it is time to enjoy a perfect apple compote. Perfect for your and our breakfast buffet.

There is still one box of apples remaining in our fridge.

I wonder what the concierge will come up with tomorrow?

Stay tuned!....

Geschrieben von concierge um 23:57
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