Altländer Apple-Pear Compote: Traditional German Grandmother's Recipe

Steps

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1. 1
   Divide the apple juice: reserve a small amount to mix with cornstarch, and bring the remaining apple juice to a boil in a pot with the white wine and cinnamon stick.
   ▶ ≈1:01
2. 2
   Peel, core, and chop the apples into medium pieces. Halve the pears, use a melon baller to remove the core and seeds, and cut into similar-sized pieces.
   ▶ ≈1:34
3. 3
   Place the cut fruit in a bowl and squeeze the lemon juice over it to prevent browning.
   ▶ ≈2:47
4. 4
   Slowly pour the cornstarch mixture into the boiling apple juice while stirring, adding it gradually in small amounts to thicken the sauce without making it too thick.
   ▶ ≈3:04
5. 5
   Once the cornstarch is mixed in, let the juice simmer for about 2 minutes so the starch cooks through and the raw starch taste disappears. You can taste and adjust the acidity if desired.
   ▶ ≈3:47
6. 6
   Add the prepared apples and pears to the thickened juice, keeping the cinnamon stick in the pot. Stir gently and bring to a boil, cooking the fruit until tender but not mushy.
   ▶ ≈4:34
7. 7
   Serve the compote warm, or chill and enjoy the next day. Traditionally served with vanilla sauce and presented in vintage dessert bowls.
   ▶ ≈5:16