250 g/10 oz apples
3/4 cups sugar
Peel and separate mandarins into segments, set aside. Remove white pith from the peeled skins of mandarins, julienne zest and parboil it in 1 cup of water. In a pot mix sugar with 2 cups of hot water, add parboiled zest, peeled, cored, and sliced apples and cook on low heat for 10 minutes, until apples become soft.
Put cooled apples and mandarin segments into dessert bowls and pour syrup over.