Boil apple compote with white wine, raisins and almonds

Peel the apples, remove the core, cut into pieces, place in a saucepan with sugar, raisins and almonds and soften them with dry white wine (for example Riesling) instead of water. Immediately pour into hot-rinsed twist-off jars, screw on the lid tightly and leave to cool down. Let it through for 3-4 weeks. Also lasts much longer: at least half a year - at least theoretically, if you have not plastered it before. It tastes of vanilla ice cream.

The same can be done with pears, red wine, cinnamon stick and cloves.

Is also perfect as a souvenir.