Apple Compote

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 medium apples
  • 3 tablespoons lemon juice
  • 2 cups water
  • ½ cup sugar
  • ½ cup dry white wine
  • Rind of ½ lemon
  • 1 cinnamon stick
  • ⅓ cup currant jelly


  1. Peel apples, halve them, and core them. Rub them immediately with lemon juice to prevent discoloration. Drop them into one cup of the water.

  2. Combine the remaining water with the sugar, wine and one tablespoon of the lemon juice. Add the apple halves, cover, and simmer until fruit is tender but still firm. Remove fruit, place it in a glass bowl, cover, and let stand until cool.

  3. Add the lemon rind and cinnamon stick to the cooking liquid. Simmer until the sauce begins to thicken. Strain it over the apples and chill. Just before serving, dot with currant jelly.

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