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.
Duration: 2:45sweet
Key points
What you'll learn by cooking it.
- Organic apple cut following the energy meridians
- Slow, covered cooking for about twenty minutes
- Cinnamon stick and lemon peel for gentle aroma
- Cools the fire of the liver and stomach
- Optional kuzu at the end to improve digestion
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.