Apple Compote with Red Wine

1. 1

   Peel the apples and remove their cores.

2. 2

   Cut into 6 or 8 wedges.

3. 3

   Heat all the ingredients together in a shallow pan like a frying pan.

4. 4

   When it comes to a boil, make an otoshibuta (drop lid) with a sheet of parchment paper or aluminum foil and cover the pan.

5. 5

   Simmer for 15-20 minutes to finish ().

6. 6

   If you're serving them cold... let them rest until they've cooled down.

7. 7

   Chill in the fridge with the soup.

8. 8

   Warm compote goes really nicely with ice cream.

9. 9

   You can also make it with white wine.

10. 10

    I used 2 varieties apples - Jonathan and Tsugaru - and omitted the spices.

* Per serving · 4 servings · Values may vary.