Saffron Apple Delicacy
The Fall delicacy : spicy apple compote ! You can eat apples plain (better than any "bad" snack when you're hungry !) or you can cook or bake it. Personally, I prefer to work with its flavors, combining several varieties that give to my tarts and desserts a delicate taste. After an appetizer and entrée, I usually serve a fruits dessert, and keep a tart for the Sunday tea brake. Apples are in full season, and our markets display many varieties, each one with its taste and texture. Today, I have choosen to offer you my recipe of a spicy apple compote combining two different varieties, in addition to my favorite spice : the Saffron from Provence ! INGREDIENTS (4 serving) - 2 Macoun apples - 2 Jonathan apples - 1 tsp cinnamon powder - 1 tsp roasted cumin powder - A pinch of Espelette red pepper powder - 2 saffron threads - 1/2 cup granulated sugar - 1/4 cup water - 1,7 oz unsalted butter - 0,3 oz agar-agar - 8 blueberries For the saffron