Apple Compote with Cinnamon and Almonds
Traditional dessert of organic apple slowly cooked with cinnamon stick, lemon peel, and a pinch of sea salt, served with toasted almonds and pine nuts. It cools the fire of the liver and stomach, eases tension without scattering energy, and is more digestive than raw fruit.
Prep: 3 minCooking: 1 hVideo: 2:45CalmingNeutralBest in: Summer · Autumn
Properties
Properties of the recipe.
- Fruit compotes combat tension and relax, without lowering the energy too much. The cooking should be over low heat and can last from three minutes up to one or two hours, taking care that there is enough water. Short-cooked apple compote calms the fire of the liver and of the stomach.
- Although they are more digestible than raw fruit, compotes do not strengthen digestion. If one suffers from slow digestions, add during the cooking: cinnamon stick, ginger or lemon peel. Likewise, add at the end of the cooking 1 tablespoon of kuzu diluted in cold water or apple juice and cook 2-3 minutes, stirring until it turns transparent.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
Preparation
- Cut the apple following the energy meridians drawn on the skin, so that each piece contains all the energetic information of the whole fruit.
- Peel the pieces.
- Place the apples in a pot, add the water or apple juice and a pinch of salt.
- Cook covered over low heat for about 20 minutes (cooking can last from 3 minutes to 1 or 2 hours depending on the desired result: short cooking calms the fire of the liver and stomach, long cooking makes it more digestible). Add the cinnamon stick and the lemon peel.
- Serve the compote with something crunchy, in this case toasted almonds and pine nuts (it can also be served on rice cakes).
- Optional: for a more digestible compote, at the end of cooking add 1 tablespoon of kuzu dissolved in cold water or apple juice and cook for 2 or 3 minutes, stirring until it turns transparent. You can add ginger during cooking and use more cinnamon stick if digestion is slow.