Compote of Apples

Ingredients

• six large apples
• half a pound of sugar
• the juice of a lemon
• two or three cloves

Method

1. 1

   Peel, core, and quarter apples, soak in cold water with lemon juice.

2. 2

   Prepare a strong syrup with sugar and boiling water.

3. 3

   Cook apples in syrup with lemon rind and cloves until tender.

4. 4

   Remove apples, reduce syrup, and pour over apples.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 108. The excerpt below is the record exactly as published.

COMPOTE OF APPLES. Take some apples that will stay firm and whole while cooking. Peel them very evenly, and remove the core so 212 The New Kentucky Home Cook Book. as to leave the apple whole on one end. Soak them for fif- teen minutes in some cold water slightly tinctured with lem- on juice, which wTill prevent their discoloring during the process of cooking. Fill up the cavities with some currant jelly or any sweet marmalade, place them in a stewing-pan. pour around them half a pint of white wine, and as much water as the vessel will hold without touching the filling of the apples. Add to the w7ater half a pound of sugar, and the thin peel of half a lemon. Cover tightly, and boil un- til tender. Then remove each apple carefully into a glass dish, pour over them a few spoonfuls of the liquor, add a few more spoonfuls of sugar to the rest of the latter, and boil to jelly with which to garnish the apples. German Cookery. COMPOTE OF APPLES. Peel, core, and quarter six large apples, drop them into some cold water with the juice of a lemon squeezed into it to prevent them from turning brown. Have ready a strong sirup made with a pound of sugar and a quart of water boil- ing hot. Put the apples into this, with the thin rind of a lemon and two or three cloves

Cook this with the app: pantry check, scaling, and the assistant.