Compota of Reineta Apple with Pain D'épices (Gingerbread) Ice Cream

*Traditional Basque dessert, typical in Christmas time.

Serves: 4 Persons
Preparation time: 4 hours
Cooking time: 60 minutes
Techniques: Simmering

Ingredients – For the compota

  1. Make the Ginger bread ice cream.
  2. Peel and cut the apples into quarters.
  3. Rehydrate the raisins and the dried plums.
  4. In a pot, place the sugar, the water (enough quantity to cover the apples) and the cinnamon sticks. Bring to boil. When it´s boiling, add the apples and cook for 10 minutes. After this time, add the dried apricots. 5 minutes later, add the raisins and the dried plums.
  5. When the apples are almost cooked, turn off the fire in order to finish the cooking process with the residual heat. The apple juice should have certain thickness.
  6. Serve the warm compota with a quenelle of gingerbread ice cream and decorate with a cinnamon stick.

**Reineta “tabardilla” apple is the best for this recipe but it is possible to use other kind of apples (golden, granny smith…)