Peel the apples and remove their cores. Cut into 6 or 8 wedges.
Heat all the ingredients together in a shallow pan like a frying pan.
When it comes to a boil, make an otoshibuta (drop lid) with a sheet of parchment paper or aluminum foil and cover the pan. Simmer for 15-20 minutes to finish (※).
If you're serving them cold... let them rest until they've cooled down. Chill in the fridge with the soup.
Warm compote goes really nicely with ice cream.
You can also make it with white wine. I used 2 varieties apples - Jonathan and Tsugaru - and omitted the spices.
Story Behind this Recipe
I wanted to use apples to make a healthy snack. I only used the minimum amount of sugar to reduce sweetness and added a hint of spices to suit my own taste.
Simmered apples are delicate, so treat them with care when you're taking them out. You can make them nicely with leftover wine.
*Jonathan apples cook quite fast. Please adjust the cooking time to your desired toughness of the apples. I personally simmer mine for a long time, since I really dislike the crunchy texture of the apples.