Apple Compote

• 1 kg peeled and cored granny smith apples, large pieces
• 200g granulated sugar
• 80g / 3 fl oz water
• 5g star anise
• 1g cinnamon stick
• 30g thinly sliced lemon, quartered (see photo)
• 4g kosher salt
• 6g fruit pectin
• 30g water

1. In a medium rondeau, combine the apples, granulated sugar, salt, and water. Stir to coat the apples.
2. Bring to a simmer to dissolve the sugar.
3. Add the star anise, cinnamon stick, lemon slices.
4. Cover the apples with a parchment lid and simmer until soft.
5. Stir frequently to prevent sticking. Keep the heat low so that the sugar does not caramelize.
6. In a small bowl, combine the pectin with the boiling water, fully dissolve the pectin and add to the apples.
7. Stir well and continue to simmer another 5-10 minutes.
8. Use a spoon to break up larger pieces of apple.
9. Remove from the heat & pull out the star anise & cinnamon.
10. Cool and store in pint containers.