In the aftermath of the Christmas holidays, we all need a little levity, right? So I suggest you prepare a compote. But not just any ! A compote with Corsican clementines, very fragrant. With a piece of homemade gingerbread, it’s just happiness.
I particularly like a brand of compotes, which offers original flavors, such as Corsican clementines. They are excellent, but not very economical. I’ve had the idea of making them myself for a long time, but I didn’t really see how to go about it. After making the clementine cake, which you really enjoyed, I wanted to adapt the same method to make compotes. The particularity is to use whole clementines. For this, they must be cooked for a long time in water. Prepared in this way, they blend perfectly with apples. And as in the compote of the trade, one finds well the pieces of skins. The bitterness is very light, even with little sugar. However, what a scent! I absolutely love these compotes.
Take advantage of the Corsican clementine season to test this delicious compote.
Stewed apples and Corsican clementines:
8 golden apples
2 tbsp brown sugar
To finish: I use my Thermomix for cooking. The only difference is that I mix the apples very lightly to have small pieces rather than cutting them with a knife.
You can go up to 3 clementines. Personally, this is how I prefer, but it may be a little too fragrant for some people. I count 1 spoon of sugar per clementine.