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Apple and Sweet Geranium Compôte
- serves
6
- Difficulty
Easy
By Darina Allen
Published 2001
Use the scented lemon geranium, Pelargonium graveolens, to flavour this delicious apple compôte – just a few leaves give it a haunting lemon flavour.
Ingredients
8 170 g 2–3 strips
Method
Peel, quarter, core and slice the apples into 7mm segments. Put them into a stainless steel or enamel saucepan. Add the sugar, lemon rind and juice and sweet geranium leaves. Cover with a greaseproof paper lid and the lid of the saucepan; cook on a gentle heat until the apples are soft but not broken. They may be cooked in a moderate oven, 180°C/350°F/Gas 4, if that is more convenient.
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