Start by peeling the apples. I use Jonagored apples. And no, not Jonagold. Jonagored is its improved brother. Now when peeling large batches, I like to use my drill and a sharp peeler. I know you have special tools for this. But those peel so thick and slow. This is way more efficient and let’s be honest, fun. Just stick a new or very clean spade drill bit on your drill and you’re good to go.
Keep the peels and trimmings to make a nice apple cider vinegar.
Now cut the apple of the core. If needed also trim and top and bottom.
Weight the total weight and transfer the apple into a pan. Then place the star anise into a tea sieve together with the cardamom pods, the long peppers and the cinnamon sticks. Close the sieve and place it in the pan with the apples.
Now also add a drizzle of lemon juice and 5% of cane sugar. So, if you had 1 kg of cleaned apple you need to add 50 grams of sugar.
Cover it with a lid and let it simmer on a medium low heat till the apples are fully cooked and there are no more chunks. Then let it cool down completely.
After take the spices out of the compote and keep it in your fridge for later.
