In a saucepan we put the water and sugar and bring to a boil over medium heat so that the sugar dissolves little by little. We leave a couple of minutes until a very light syrup is promoted.
Meanwhile, we wash, peel and core the apples. We chop them and add them to the casserole just when the syrup is done and is still bubbling slightly. We put the cinnamon stick, cover the casserole, lower the heat and cook for about 30 minutes.
The time depends a bit on the variety of apple and the size of the pieces. We remove the heat and serve warm or as an accompaniment to ice cream. If you don’t like cinnamon you can use a vanilla bean, or nothing, as you prefer.
With what to accompany the apple compote
The applesauce It should preferably be served warm although it is also very good for me cold, especially in summer. It is a perfect accompaniment to ice cream, but also to savory meat dishes such as roast chicken. Try these combinations and tell us.