Compote de Pommes

Compote of Apples

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Peel and cut the apples and cook them on a slow fire, adding a tumblerful of water and sugar. When reduced to a pulp and no water left at all, add a piece of butter the size of a small egg and a teaspoonful of apricot jam. Whip the mixture well. Cook for a few minutes more, stirring all the time. Serve cold.