Serves four people

Cumin and Saffron Apple Compote

- 2 "Reinette d'Armorique" (Armorica Rennet) variety apples
- 2 "Rouget de Dol" variety apples
- 2 teaspoons of powdered Ceylan C4 cinnamon
- 1 teaspoon of roasted, powdered cumin
- 2 pinches of piment d'Esplette
- 2 stigmata of Moroccan saffron
- 120 g of sugar
- 50 g of salted butter
- 8 g of agar-agar

Saffron syrup

- ½ litre of water
- 100 g of sugar
- The peels and seeds from the apples
- 2 stigmata of Moroccan saffron
- The juice of a lemon

PREPARATION:

Cumin and Saffron Apple Compote
Peel and de-seed the apples before cutting them into large pieces. Keep both the peels and the seeds for the syrup. Melt the butter in a saucepan, then add the apples, the sugar, the spices. Don't forget to put a bit of water in the bottom. Mix well and stew over a low heat for about ten minutes. Add the agar agar, and bring everything to a boil. Fit the apple pieces into small square moulds, and then chill for at least an hour.

Saffron syrup :

Put all the ingredients except for the saffron into a saucepan. Bring to a boil and let simmer for approximately fifteen minutes; just enough to thicken the syrup. Filter through a conical strainer and add the saffron.

PRESENTATION:
Just before serving, take the cubes of apple compote out of the moulds, decorate with a few raw apple blossoms and a drizzle of saffron syrup.