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Apple Compote with Calvados (Compote de Pommes au Calvados) (Serves 6) 7 or 8 large apples, red or golden Delicious, peeled, quartered, and seeded (about 3 pounds) 1/2 cup sugar 1/2 cup water juice and grated rind of 1 lemon 2 tablespoons sweet butter 2 tablespoons calvados (apple brandy) Place all ingredients (except the brandy) in a heavy casserole with a cover. Bring to a boll and simmer on low heat, covered, for 30 minutes. Uncover the pot and push the apple pieces down into the juices. Continue cooking uncovered on very low heat for 30 more minutes. By this time, practically all the liquid should have evaporated. Keep pushing the apples down in the juices with a spoon. Stir the mixture with a spoon to break the pieces into a very coarse mixture. Cover with plastic wrap and refrigerate. When cold, add the calvados. 1 cup heavy cream 1 tablespoon confectioners' sugar 2 tablespoons calvados Whip the cream and add the sugar and calvados to it. Place the cold apples in an attractive glass bowl. Put the cream in a pastry bag with a tube and decorate the top of the compote. Serve with very thin slices of Pound Cake (see recipe). Return to Top |
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