Apple, wine and marzipan compote
Apple, wine and marzipan compote Photo by Vered Guttman
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To prepare the syrup for the compote the sugar is first caramelized to give the syrup a deeper taste and color. You can use this syrup in any fruit salad.

Serves 8


1 1/2 cups sugar

3 cups boiling water

3/4 cups white wine

5 cardamom cloves, lightly pounded

6 Granny Smith apples

1-2 oz. marzipan (or Turkish delight)


1.  Put the sugar in a pot over medium heat and let it caramelized. The sugar will start to melt and get darker, stir it until it reaches amber color.

2.  Remove pot from the heat and add boiling water - the water will spray wildly, so add it very slowly to the pot! Return the pot to the heat, add wine and cardamom and cook on medium-low heat for 5 minutes.

3.  While the syrup is cooking peel and core the apples, and slice each into 12 long slices. Add the apples to the syrup, bring back to boil and cook for 8 minutes. Remove from the heat and let cool.

Roll the marzipan into a 1/4” thick and slice into 1/8” thick slices. Add marzipan to compote. Serve warm or chill overnight in the fridge to serve