(Adapted from Alain Coumont’s Communal Table)
Fills 4 small bowls or glasses
Almond nut butter
1 cinnamon stick or a sprinkle of ground cinnamon
For the compote, core and peel 4 – 5 apples (about 600g), and then slice them finely.
Add them to a solid pan with 3 tablespoons of water and the cinnamon, and put a tightly fitting lid on. Cook over a gentle heat for about 15 minutes until they have softened and become fluffy.
Fork them up a bit, remove the cinnamon stick, and process/blend the apples along with the almond butter, honey and lemon juice.
Try 1 heaped teaspoon of the honey and 2 of the butter did the trick, along with a spritz of lemon, but much depends on the sweetness of your apples, and your own personal taste.
Divide out into the bowls or glasses and refrigerate for 6 hours.
You can use ready made almond butter, or use Melissa’s Almond Butter recipe.
Garnish with a few toasted slivered almonds and a dob of coconut cream.
I haven’t tried this so would love to know how it goes!!