Jellied Apple Compote

Kompot z Jabłek w Galarecie


  • 1 cup water
  • Peel of half lemon
  • 6 Winesap apples
  • 2 tablespoon sugar
  • 1 jigger white wine
  • 1 tablespoon gelatin
  • 12 almonds, chopped fine
  • 2 tablespoon cold water


Wash and peel apples but do not remove stems and do not core. Cover with water, wine, sugar, lemon peel and simmer until transparent. Cook carefully because they must remain whole. Arrange on serving dish and sprinkle with chopped almonds. Add one tablespoon of sugar to apple liquid, bring to boiling point and add gelatin dissolved in cold water. Mix thoroughly, cool and pour over apples. Chill and serve with whipping cream.