✤250g caster sugar
✤2 dessert apples; peeled, cored and chopped into chunks (~319g)
✤2 Granny Smith apples; peeled, cored and chopped into chunks (~319g)
✤3cm piece fresh ginger, peeled and thickly sliced
✤3 cinnamon sticks
✤75g butter
✤2 egg whites
✤1 cup heavy cream
✤ Zest of 1 lemon
❖Add 200g of the sugar into a hot heavy-bottomed pan in an even layer. Heat without stirring until it turns golden caramel, swirling the pan now and again for even color.
❖Add the apples, ginger & cinnamon sticks and stir to coat everything. Cook over low 5 min. Add the butter and cook 5 more min, or until apples are soft and collapsing.
❖Pour mixture into a sieve set over a bowl and allow to drain. Reserve the liquid. Remove the ginger pieces & cinnamon sticks from mix.
❖Spoon fruit into six- 6oz serving glasses, reserving any excess cooking juices. Chill about 1 hour.
❖Meanwhile, whisk the egg whites until they form soft peaks. Now whisk in the remaining 50g sugar a little at a time, until the mix forms stiff, glossy peaks. In a separate bowl, whip the cream until thickened and approaching stiff peaks. Gently mix in 3/4 of the zest, then stir in any remaining apple liquid (you can reserve some to drizzle on top also). Finally, fold the egg whites into the cream mix until combined.
❖Spoon or pipe the whip over each chilled apple compote. Sprinkle over remaining zest and, if you like, drizzle over any of the remaining juices. Chill for 30 min before serving.
