Apple Compote for the Home Table

For Apple Compote for the Home Table, the counter starts with Apples peeled, Light brown sugar packed, and granulated sugar. Portion it for 2 cups.

Count on 10 minutes of prep, 30 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 cups Apples peeled, cored and diced. From 2 pounds of apples.
• ¼ cup Light brown sugar packed
• 6 tablespoons granulated sugar
• ¼ teaspoon Ground cinnamon
• 1 tablespoon Lemon juice from approximately ½ lemon

How the cooking goes

1. Peel, core and dice apples. They can be in slices or in any sized dice that you feel works best for your recipe. For filling cupcakes, you might want a small dice, for example, but for topping waffles you might prefer larger slices of apples.
2. In a medium pot combine all ingredients. Toss apples and taste. Adjust the amount of sugar if desired. This will depend on how tart or sweet the apple varietals are.
3. Bring to a simmer over a gentle flame. Cover and continue to simmer until apples have released most of their juices and some are turning translucent.
4. At this point the liquid should be thicker, but if it is too loose, remove the lid and continue cooking until desired consistency. You can also thicken it with a little cornstarch mixed with water, but you do not generally find this necessary unless using the apple compote as a filling for layer cakes or in hand pies.
5. Use warm or cool until it is no longer warm before storing in the refrigerator.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Apples, open Apple Pie Overnight Oats in a Pastry Shell and Apple Crisp Energy Bites for the Afternoon.