For 4 people
1 kg of apples
150 gr of sugar
1 vanilla pod
1 pinch of cinnamon (optional)
30 gr of butter
3 cases of RinQuinQuin
Peel the apples and cut into quarters. Get rid of their core and then cut into cubes.
Pour the powdered sugar into a hot frying pan. Let the sugar brown slowly.
Stir in the apples and stir the pan well.
Stir in split vanilla in half and grains.
© photo : Bambule Médias
Add butter and cook until apples are tender.
Remove from the fire and pass the preparation to the Chinese
Take the juice of half a lemon and three tablespoons of RinQuinQuin and pour into the compote.
Mix and pass the apples to the blender until purée.
Store in previously sterilized glass jars.
RinQuinQuin applesauce is an excellent accompaniment to pancakes, it can also be used as a base in apple pie, slippers and charlottes.
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.