Old-fashioned Apple Compote
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | St. Louis | Dessert | 6 | Servings |
INGREDIENTS
| 6 | Baking apples, Rome | |
| Beauty McIntosh or | ||
| Greening | ||
| 1 | c | Sugar |
| 1 | c | Water |
| 3 | Lemons, zest of | |
| Fruit liqueur, Triple Sec | ||
| Framboise Calvados or | ||
| Kirsch | ||
| Heavy cream |
INSTRUCTIONS
Peel & core apples. Cut into large pieces & place in pot with sugar & water. Add lemon zest. Cook until apples are soft but not mushy. Remove from pan & chill in glass compote. Flavor with liqueur of your choice & serve in dessert cups with heavy cream. JEFFERSON AVE. BOARDING HOME SOUTH JEFFERSON AVENUE, ST. LOUIS, MISSOURI. From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 38.4mg
Sodium: 12.2mg
Potassium: 23.7mg
Carbohydrates: 34.3g
Fiber: <1g
Sugar: 33.3g
Protein: <1g