Recipe for Clementine Compote with Ginger

Peel the clementines, removing as much of the white pith as possible (it is bitter when cooked). Place them in a saucepan. Add the peeled apples, chopped into small pieces. Then add the peeled and grated ginger to the contents of the saucepan.

Then pour in the sugar and the agar-agar. Mix well. Bring the mixture to a boil. Feel free to stir frequently, breaking up the fruits. Let it cook for 20 minutes, watching and stirring occasionally.

To finish, turn off the heat and blend the mixture more or less finely (according to your taste) using an immersion blender. Let it cool for at least an hour in the fridge. Then mix again to break the gelled texture (unless you don't mind it; in that case, pour into ramekins right after cooking, before refrigerating) and serve immediately, or place in ramekins while waiting to be served.