Apple Compote imported from Recipe Import
|Source||Matilda G. Campbell|
Pare and quarter four apples. Make a syrup with 1 1/2 c. sugar and 1 1/2 c. water. Boil five minutes. Cook the apples in the syrup until tender, but do not let the pieces break. Remove the apples and put in a mold. Soak 1/4 box gelatine in 1/2 c. cold water, add to the hot syrup, and stir till dissolved. Add the juice and grated rind of 1/2 lemon, pour mixture over the apples, and let stand until firm. Remove from mold and serve with cream sweetened and flavored with vanilla.