Compote of dates, apple and cinnamon from Stefano Vicinoadio can be prepared in 20 minutes. You make this dish with Coconut blossom sugar from Amanprana. This recipe from the Belgian kitchen is delicious as . It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for compote of dates, apple and cinnamon
- 6 large apples
- 10 pitted dates
- 8tbsp Coconut blossom sugar (Amanprana Gula Java Brut)
- 1/2tsp cinnamon
- 200ml water
- 1 lemon, the juice
Preparation of compote of dates, apple and cinnamonPeel the apples, remove the core and cut into uniform cubes. Remove the pit from the dates and cut into small pieces. Heat a pan and put in four scoops of coconut blossom sugar along with 4 tablespoons of water. Preheat until you get a slightly thicker syrup. Add the apples and dates and let it caramelize and brown slightly for about 2 minutes. Keep stirring, add the juice of the lemon as well as the water and let it reduce. At the very end, add the cinnamon and stir well. The compote is ready as soon as you have an equal amount of somewhat crispy and semi-soft pieces of apple. Serve warm after sprinkling with some extra cinnamon. Enjoy!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.