Stewed Apples

Compote de Pommes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Apples, Large and Firm
  • Sugar to Taste
  • The Zest of Half an Orange
  • A Blade of Mace
  • A Stick of Cinnamon
  • 4 Ground Allspice


Pare the apples, and cut into quarters or semiquarters, removing the cores and seeds. Add half a cup of water. Put them into an agate or a porcelain-lined saucepan, and strew generously with sugar. Let them simmer gently for half an hour. Then add the zest of half an orange, grated, and the ground spices. Let all simmer gently till they form a rich, tender Compote, that is, until not the least semblance remains of being uncooked. This Compote may be served hot during the meal, or it may be used as a dessert, with cream or milk.

Apples may be stewed whole in the same manner, only remember to extract the core with a fine knife.