Apple Compote with White Wine

Peel the lemon thinly, squeeze it, heat the white wine together with the lemon peel, 3 tbsp juice of one lemon, the sugar and the inside of the vanilla pod.

Blanch the peeled and cored apple pieces (eighths) in the broth for 2 min.

Divide the raisins and the chopped vanilla pod evenly among the jars, add the apples, pour the broth over them and close the jars.

Sterilize at 90 °C for about half an hour.

Hand, have used 1/4 cinnamon stick per jar, this not cooked before but added directly to the jars.

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