Compote of Apples

Compote de Pommes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Apples
  • A Pound of Sugar
  • ½ Cupful of Water
  • The Peel of a Lemon, Finely Cut, and its Juice
  • Grated Nutmeg Cinnamon


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 them cook too much, and place in a dish. They must be soft, but not pithy. Put the Apples that you have cut into quarters into the syrup, and let them boil to a jelly in the juice. Then drain well, and pour over the Apples. Sprinkle with a little grated nutmeg and powdered cinnamon. This is excellent.