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Mary Randolph Recipe Adapted for Classroom Use

Compote of Apples

6-8 apples, cored, peeled and chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon peel (dried and powdered, or if fresh, scrape white pith from the peel and chop finely)
1/2 cup water

Combine all ingredients in a crockpot and stir well to mix the ingredients. Cook on high setting for 2-3 hours, or until the apples are cooked through, stirring occasionally. Serve apples with the the remaining liquid as a sauce.

The recipe may be doubled if the crockpot is large enough (cooking time may need to be increased).


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