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Recipe Name: Apple Compote Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Pound(s) Golden delicious apples
3 Tablespoon(s) Butter
1 Teaspoon(s) Lemon Juice
1/4 Teaspoon(s) Ground cinnamon, optional
up to 1/2
2 Tablespoon(s) Sugar, up to 3
from <<Faye Levy's International Jewish Cookbook>> Instead of
applesauce with latkes, this can be served as a chunky topping or
pureed into a flavorful fresh applesauce. When the apples are left in
pieces, the compote can be served as a dessert on its own; its
especially good served hot with ice cream, sour cream, or yogurt.
Peel & halve the apples. Core & cut into thin wedges or slices. Melt
butter in large skillet over medium heat. Add apples & saute, turning
pieces over from time to time, for about 2 minutes or until they are
coated with butter. Add lemon juice and cinnamon, cover & cook over
low heat for 5 minutes, or until liquid begins to come out of the
apples. Uncover & continue cooking over low heat, gently stirring
occasionally, for 15-20 minutes or until apples are tender and begin
to fall apart. Add 2 tbsp sugar & saute over medium-high heat, turning
apples over, about 2 minutes or just until sugar dissolves. Remove
from heat. Taste & add more sugar if necessary; heat, tossing apples
gently, until sugar dissolves. Serve warm or at room temperature to
accompany latkes. Can be kept covered in refrigerator for 2 days.
Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST
From: bgl@leass.PCC.COM (Barbara Leass)

Nutrition (calculated from recipe ingredients)
Calories: 115
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 11.4mg
Sodium: 2.9mg
Potassium: 115.7mg
Carbohydrates: 18.7g
Fiber: 2.8g
Sugar: 14.6g
Protein: <1g

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