Compote de Pommes (Apple Compote)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Apples
- Lemon
- Syrup at 12°
- Rose-tinted syrup (as a variation)
Instructions
- For apples poached whole, turn them and hollow out the core with the tube.
- Rub them with lemon and drop them into cold water as each one is done.
- Poach them in a vanilla-flavoured syrup at 12°.
- Watch them closely as they poach and lift them out as soon as they are ready.
- As a variation, poach the apples in a rose-tinted syrup instead.