Compote of Apples

Compote de Pommes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Apples
  • A Pound of Sugar
  • ½ Cupful of


Pare the apples, cut them in quarters, cut out the cores, and pierce them several times, to drain the juice. Boil six Apples in one pound of sugar and half a cup of water, and add the finely cut peel of a lemon, together with the lemon juice. When they are well blanched, take them out, without letting