(Photo LOF : an apple just waiting to become compote)
Thank you Ester fro reminding me not to spend too much time in the kitchen. Thank you Maryse for the incredible apple peeler and corer.
Using tools like this just go to show you the distance between the stone age and now - peeling an apple with a silex is another story.
Peel, core and slice 1 part quince. Put it into a pressure cooker with a little water and a vanilla pod. Give it 5 whistling minutes, turn off the burner, let the steam out & open.
During this time you have peeled, cored, sliced 2 parts apple half & half sweet and sour. Add the apples to the half cooked quince with a little water. Close the pressure cooker and give it 5 minutes on low heat. Open, crush the apples and quince with the back of a large spoon.
Nota 1 : German version uses cinnamon instead of vanilla.
Nota 2 : Use good quality vanilla instead of vanilla extract or vanilla flavoured sugar. You can choose to add sugar or not. If you don't add sugar its probably because your are on a diet. If you do add sugar do it when its warm. Then put it in a bowl and let it cool.
Apple compote is full of childhood memories. Its very good with broas de mel (honey cookies with cinnamon, a portuguese speciality - really good). 
(Photo LOF :- Our apple peeler is red.)
You can get green ones too. They peel apples of any colour even potatoes. We thought it would end up stuck in the back of a cupboard somewhere, but no its a great tool and always fun to show off.
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