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Bocal et bol de compote de peaux de pommes rosée saupoudrée de cannelle, avec des bâtons de cannelle, un bol de pelures de pommes et deux pommes rouges
Team Curcuma

Apple peel compote with cinnamon

A mellow, fragrant zero-waste compote made with your apple peel, two whole apples and a hint of cinnamon, ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 4 portions
Course : Dessert, Snack
Cuisine : French
Calories : 75
Ingredients Préparation Notes

Ingredients
  

  • 1 kg organic or unsprayed apples (the peel only, about 120 g)
  • 2 whole apples organic, skin on
  • 150 ml water
  • 1 to 2 tbsp light brown sugar or honey, optional
  • 1 tsp ground cinnamon or 1 cinnamon stick
  • 1/2 lemon (juice)
  • 1 pinch ground turmeric optional

Préparation
 

  1. Wash the apples thoroughly under running water, rubbing them, then dry them. Peel the ones for your main recipe and keep the peel.
  2. Cut the 2 whole apples into pieces with their skin on. Carefully remove the core and all the pips.
  3. Put the peel and apple pieces in a saucepan with the water, lemon juice, sugar, cinnamon and turmeric.
  4. Cover and cook over a low heat for 20 minutes, stirring from time to time, until the peel is very tender. Add a little water if the mixture starts to catch.
  5. Blend for at least 2 minutes, until the compote is very smooth. For an even finer texture, pass it through a food mill or a sieve.
  6. Taste, adjust the sugar or cinnamon, then leave to cool before spooning into jars.

Notes

Choose organic or unsprayed apples, as it is the skin you are cooking. Keeps for 4 to 5 days in the fridge and 3 months in the freezer. You can also freeze raw peel as you go.