Zap the applesauce for a much more tangy and exotic seasonal version .
Recipe for 10 jars
Give a broth to the water , sugar and vanilla . Peel the kiwis and cut them into large brunoise. Pour the kiwis into the mixture and cook over low heat for about twenty minutes. Check the evaporation of the water , use a quick blender and remove.
Heat the oil and maple syrup . Mix with all the other ingredients except the pistachios . Spread out on a baking sheet with baking paper. Bake in a ventilated oven at 145 ° C for 20 minutes. Once cooled, mix it with the pistachios .
Assembly and finishes:
Make the granola . Prepare the compote then cool. Peel the kiwis then make a 1cmX1cm brunoise, set aside. Start by filling the jars with 180 g of kiwi compote . Then add 20 g of granola . Finish with the kiwi brunoise , arrange the brunoise harmoniously and add more yellow kiwis than green.
Also find out how to make a matcha latte.