| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 8 | Servings | ||
INGREDIENTS
| 2 | lb | Golden delicious apples |
| 3 | tb | Butter |
| 1 | ts | Lemon juice |
| 1/4 | ts | Ground cinnamon, (optional) (up to 1/2) |
| 2 | tb | Sugar (up to 3) |
INSTRUCTIONS
from <<Faye Levy's International Jewish Cookbook>> Instead of applesauce with latkes, this can be served as a chunky topping or pureed into a flavorful fresh applesauce. When the apples are left in pieces, the compote can be served as a dessert on its own; its especially good served hot with ice cream, sour cream, or yogurt. Peel & halve the apples. Core & cut into thin wedges or slices. Melt butter in large skillet over medium heat. Add apples & saute, turning pieces over from time to time, for about 2 minutes or until they are coated with butter. Add lemon juice and cinnamon, cover & cook over low heat for 5 minutes, or until liquid begins to come out of the apples. Uncover & continue cooking over low heat, gently stirring occasionally, for 15-20 minutes or until apples are tender and begin to fall apart. Add 2 tbsp sugar & saute over medium-high heat, turning apples over, about 2 minutes or just until sugar dissolves. Remove from heat. Taste & add more sugar if necessary; heat, tossing apples gently, until sugar dissolves. Serve warm or at room temperature to accompany latkes. Can be kept covered in refrigerator for 2 days. Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@leass.PCC.COM (Barbara Leass)
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