15 pounds tart apples
1 quart water
3 pounds granulated sugar
Servings: 50
1. Wash, peel, and core apples. Cut into quarters.
2. Add water to apples. Cook slowly until soft.
3. Add sugar and stir until dissolved. Serve with No. 10 dipper (rounded).
Notes: Thin slices of lemon, lemon juice, or 1 tsp cinnamon may be added.
Peaches or pears may be substituted for apples.
Apples may be cooked unpeeled.
Amount of sugar will vary with tartness of apples.
VARIATION:
Apple Compote. Combine sugar and water and heat to boiling point. Add apples and cook until transparent.
1 quart water
3 pounds granulated sugar
Servings: 50
1. Wash, peel, and core apples. Cut into quarters.
2. Add water to apples. Cook slowly until soft.
3. Add sugar and stir until dissolved. Serve with No. 10 dipper (rounded).
Notes: Thin slices of lemon, lemon juice, or 1 tsp cinnamon may be added.
Peaches or pears may be substituted for apples.
Apples may be cooked unpeeled.
Amount of sugar will vary with tartness of apples.
VARIATION:
Apple Compote. Combine sugar and water and heat to boiling point. Add apples and cook until transparent.
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