Source of Recipe
Master Chef Don Easley
Notes: Thin slices of lemon, lemon juice, or 1 tsp cinnamon may be added.
Peaches or pears may be substituted for apples.
Apples may be cooked unpeeled.
Amount of sugar will vary with tartness of apples.
Apple Compote. Combine sugar and water and heat to boiling point. Add apples and cook until transparent.
List of Ingredients
15 pounds tart apples
1 quart water
3 pounds granulated sugar
1. Wash, peel, and core apples. Cut into quarters.
2. Add water to apples. Cook slowly until soft.
3. Add sugar and stir until dissolved. Serve with No. 10 dipper (rounded).