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Compote of Apples

This is but another term for apples stewed in syrup. A compote of fruit is understood to be different from stewed fruit, in being richer with sugar and the fruit being either whole or in large pieces.

Fine ripe apples of a kind that have proved to be good to cook make a delightful sweet dish for tea in this way: 4 large apples. 1 cupful of sugar. 1/2 cupful of water. Piece of orange peel or lemon peel, or cloves, or stick cinnamon for flavoring. Put the sugar, orange peel and water on to boil in a deep saucepan. Pare the apples, cut each one in three and cut out the cores. Drop three or four pieces at a time into the boiling syrup, and let simmer about fifteen minutes, or until done and almost transparent; take them out with a fork, and cook some more in the same syrup, and so on till all are done. Serve in dessert saucers. The apples can be colored pink by adding red fruit juice or currant jelly to the syrup.