Apple Compote

Ingredients

• eight or ten tart wine sap apples
• three-quarters pound sugar
• one pint hot water
• three teaspoons juice of canned pineapple

Method

1. 1

   Pare eight or ten tart wine sap apples, remove cores, put them in a broad shallow pan, with hot water to cover the bottom; cover tightly and place over the fire.

2. 2

   The steam will cook them tender in a short time.

3. 3

   Do not allow them to fall to pieces.

4. 4

   Make a syrup by dissolving half cup sugar in one pint hot water; add three teaspoons juice of canned pineapple and pour over apples while both are hot.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 124. The excerpt below is the record exactly as published.

Apple Compote. — Pare the apples, cut the core out, leaving them whole ; make a syrup, allowing three-quarters pound sugar to one pound fruit ; when it comes to a boil put in fruit and let cook until clear, but remains whole. Remove the fruit to a glass bowl, and dissolve one-third box gelatine in half teacup hot water, and stir briskly into the syrup, first taking off the fire. Then strain it over the apples and set in a cool place to cool. When cold heap whipped cream over it. Sliced lemons may be added to the syrup. Apple Float. — To one quart stewed apples, which have been run through a sieve, add the well beaten whites of three or four eggs. Beat until very light. Flavor with lemon or va- nilla. Any tart apple cooks better than sweet ones. Baked Apples. — Wine saps are excellent pared, cored and baked with the centers filled with sugar and a mixture of chopped raisins, dates or chopped nuts. They should be put into a shallow earthen dish, with water sufficient to cover the bottom, and baked in a quick oven, basting often with the syrup. If inclined to brown too quickly cover them over with a granite ware pie plate. — Battle Creek. Apple Compote. — Pare eight or ten tart wine sap apples, remove cores, put them in a broad shallow pan, with hot water to cover the bottom; cover tightly and place over the fire. The steam will cook them tender in a short time. Do not allow them to fall to pieces. Make a syrup by dissolving half cup sugar in one pint hot water ; add three teaspoons juice of canned pine apple

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