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Apple Compote
  • 1 cup sugar
  • 1 cup water
  • 2 pounds apples
Combine sugar and water in a saucepan, stirring over low heat until sugar is dissolved: bring to a boil and boil for 5 minutes. Peel and core apples. cut into quarters or eighths. Drop into cold water to prevent discoloration until ready to cook. Drain apple sections a few at a time and poach gently in the sugar-water syrup until transparent and tender. Add a little water as necessary to prevent syrup from becoming too thick. After all the apples have been cooked pour remainder of syrup over the fruit and chill. Serve with vanilla ice cream and a dollop of whipped cream.
Provided by:
Penne Murphree, former cotton & wheat producer

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