Compote of Apples (Compote de Pommes)


6 fresh apples - I used McIntosh

2/3 cup granulated sugar

1/4 cup water

zest of 1/2 lemon

juice of 1/2 lemon

pinch nutmeg

pinch of cinnamon


  1. Peel the apples and cut out their cores.
  2. In a small saucepan over medium heat, add the water, 3 of the apples, and the sugar.  Cook for 1 minute.
  3. Add the lemon zest and lemon juice.  
  4. When the apples are blanched, remove the apples and leave the remaining syrup in the saucepan.  Reduce the heat to medium low.
  5. Add the remaining apples to the saucepan and cook them down to a jelly.
  6. Pour the jelly over the apples and top with pinches of nutmeg and cinnamon.