INGREDIENTS

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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