For the apple compote, wash and peel the apples and remove the core. Then cut into small, bite-sized pieces.
In a saucepan, sprinkle the apple pieces with cinnamon and sugar and let them sweat a bit. Then pour over the apple juice and schnapps, add the cloves and simmer gently. Stir again and again.
The apple compote is ready when the apple pieces are nice and soft. Before serving, fish out the cloves again.
Preparation Tip:
For this stewed apple recipe, you should choose a tart apple variety. Try Cox-orange or Boskoop.
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