Stuffed Apple Compote

Compote de Pommes Farcies

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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