Toasted buckwheat
Pour the buckwheat into a pan without any fat or liquid and toast it slowly, mixing regularly, until it is evenly toasted but not burnt.
When it feels hot and completely dry, spread it out on a baking sheet to cool to room temperature, then lightly crush the groats using a meat pounder, but without using too much force so as to avoid pulverising them.

Apple marinade
Mix all the ingredients in a small pan and heat the mixture until the sugar melts.

Apples
Dice into approximately 3 mm cubes, toss into the marinade and leave for at least 3 hours.

For the compote
Mix the ingredients in a small pan and heat to a gentle simmer, creating an acidic compote, and cook for just a few minutes without breaking up the berries, until the mixture is almost creamy in consistency. Leave to cool in a container.

This is a appetizer, and ideally it should be served in a spoon with buckwheat as pictured in the photo.