You may leave the apples’ peels on if you’d like a more rustic compote.
Makes about 3 cups
3 tart apples, such as Granny Smith, peeled and cut into ¼-inch cubes
2 sweet apples, such as Jonathan, peeled and cut into ¼-inch pieces
⅓ cup honey
⅛ teaspoon cinnamon
⅛ teaspoon cloves
Large pinch cardamom
¼ teaspoon lemon juice
1. Combine apples, honey, cinnamon, cloves and cardamom in medium pot. Bring to simmer and cook, stirring occasionally, until apples are softened but not mushy, about 4 minutes.
2. Using slotted spoon, remove apples from pot and transfer to small bowl. Continue to simmer liquid in pot until reduced to ½ cup, 15 to 18 minutes. Stir in lemon juice, then pour reduced liquid over apples. Serve on yogurt or ice cream, or alongside chicken or meat.
The blessing over the apples is:
“Yehi Ratzon Mil’fa’necha, Adonai Eloheinu
She techadesh aleinu shana tova u’metuka.”
“May it be your will, Adonai our God
to renew us for a good and sweet year.”