4974 Compote of Apples

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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If for cooking whole, the apples should be cored and peeled neatly and evenly, then rubbed with lemon and placed in cold water as they are being prepared. Poach them carefully in vanilla-flavoured syrup at 12° and remove from the heat as soon as they are ready.

As a variation apples may be poached in a pink-coloured syrup.