Applesauce with Almonds
For the compote, peel apples, remove seeds and cut into chunks.
Bring apple juice, cinnamon stick, 1 tablespoon sugar and lemon zest to a boil in a pot.
Add apple pieces to pot and cook for about 10 minutes, or until the apples fall apart.
Remove cinnamon stick, puree compote with an immersion blender and pour in 4 small glasses or bowls. Cool.
Caramelize remaining sugar in a hot pan until light brown and stir in almonds. Spread mixture thinly on a sheet of baking paper and leave to set.
Beat heavy cream with vanilla sugar until stiff and place a spoonful on each bowl of applesauce. Serve garnished with a piece of caramelized almond.