Stuffed Apple Compote

Compote de Pommes Farcies

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
  • A Cupful of Orange or Apricot Marmalade
  • ½ Cupful of Water
  • ¼ Teaspoonful of Ground Cinnamon
  • ¼ of a Grated Nutmeg


Pare fine, large apples, take out the core, and be careful to leave the Apple entire. Then fill the opening with Orange or Apricot Marmalade, and put them together in a pan with a pound of sugar. Add a half cup of water. Let them cook soft in the oven, sprinkling first with grated cinnamon. Add grated nutmeg when done, and serve either hot or cold.