Apple Pie Filling

From Momofuku Cookbook. You may use different types of apples for the compote and jelly respectively (in the cookbook, they used Empire and Fuji).

Ingredients

Compote

1. 2 small apples, peeled, cored and chopped
2. 65g packed light brown sugar
3. 65g apple cider
4. 1 cinnamon stick
5. Pinch of salt
6. Juice of 1/2 lemon

Jelly

1. 4g pectin crystals
2. 50g packed light brown sugar 
3. Large pinch of ground cinnamon
4. 190g apple cider
5. 2 apples, peeled, cored and chopped

Instructions

Compote

1. In a medium saucepan, combine the apples, brown sugar, apple cider and cinnamon stick and bring to a boil on medium-heat. As soon as the mixture boils, remove the apples and transfer to a mixing bowl. Leave the cinnamon stick in the pan.
2. Turn the heat up and reduce the cooking liquid by half. Add the reduced cooking liquid to the apples, season with salt and lemon juice, then set aside to cool.

Jelly

1. In a small saucepan, combine pectin, brown sugar, cinnamon and apple cider and bring to a boil on high heat. 
2. Place the apples in a large bowl.
3. When the syrup boils, pour it over the apples and stir to combine, then cool the mixture to room temp.
4. Put the bowl in the refrigerator to chill to set.
5. Add the jelly to the compote and stir to blend well. 
6. Store in the refrigerator until ready to use.