Apple Compote (Apfelkompott)

The German Cookbook, 1965

15 minutes — 8 Servings

Ingredients

2	cup	sugar syrup [1]
1⁄2		lemon rind (cut into thin strips)
8	medium	cooking apples (not sour)
		white wine and lemon juice (or vanilla extract - to taste (optional))

Instructions

Prepare sugar syrup [2] with lemon peel. Peel and core apples. They may be left whole or cut into halves, quarters or thick slices. Poach in syrup 5 to 8 minutes, or until barely tender. Flavor to taste with wine and/or lemon juice, or vanilla. Cool in syrup.