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 syrup : 2 cups water, 1/2 cup granulated sugar, apple skins and seeds, 2 saffron threads, and 1 organic lemon juice.

DIRECTIONS : 

Prepare the saffron syrup : 
Crush saffron in a morter. Infuse it in 2 tbsp hot water in a shot glass. In a saucepan, combine water, sugar, apple skins and seeds, and lemon juice. 
Cook this mixture for 15 minutes over medium heat. Add saffron to the syrup. Remove from stove when the syrup thickens. Strain it. Reserve.
Prepare the compote : Wash and peel the fruits. Remove the core and the seeds. Slice 12 apple sticks. Lemon it. Cut the other apples in big cubes. Keep the skins and the seeds. Put butter in a large saucepan. Melt it over medium heat. Add apple cubes, sugar, spices and 1/4 cup water. Combine and cook for about 10 minutes over low heat. Add agar-agar powder, stir to combine and bring the compote to a simmering boil. Remove from stove and reserve.
Take square moulds. Garnish with the apple mixture. Chill for abour one hour.

Presentation :
Put the saffron syrup in a dessert plate. Place a cube of apple compote in the middle. Decorate with apple sticks and blueberries.

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