Ingredients
- 8 boskoop type apples
- 30g butter
- 20 g of sugar
- 8 chestnuts, peeled and cooked
Preparation
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Peel the apples, remove the core and seeds and cut them into small cubes. Place them in a saucepan with 15 g of butter, cover and cook over very low heat for 20 minutes. Remove the lid and let the juice reduce for 10 minutes.
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Meanwhile, melt the remaining butter in the pan, add the sugar and the coarsely chopped chestnuts. Brown them for 5 to 10 minutes.
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Divide the warm compote into ramekins, and sprinkle with chestnuts.
