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Compote of Apples

(Cherbourg.) Pare and core and cut into halves 6 large, fine apples. To each pound add 1 pound sugar, rind of 2 lemons, and a little ginger. Cook, covered, for 1 hour. Add 1/2 cup of cider, and boil for 1/2 hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish. Serve with whipped cream, and garnish of cherries, citron, or Angelica.