Julee Rosso, Sheila Lukins

Johnny Applesauce

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This fresh and chunky apple compote is named in honor of the man who became a legend. It is delicious hot or cold, and is equally at home as dessert or as a tart accompaniment to pork and game entrées.

Ingredients

  • 2½ cups water
  • 4 tablespoons strained fresh lemon juice
  • 7 medium-size

Method

  1. Mix half of the water and half of the lemon juice together in a bowl.
  2. Peel and core the apples and cut them into 1½-inch irregular chunks. As you cut each apple, drop the pieces into the water to prevent discoloration.
  3. In a medium-size saucepan with a heavy bottom, combine the remaining water and lemon juice, the sugar, and the Sauternes. Bring to a b