Apple compote

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration III. Æbler, s. 20 (falt i det fri)

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1
Prepare the apples
Remove the cores and peel the apples all round with a small knife.
2
Cook
Bring the wine, water, sugar and lemon juice to the boil in an enamelled pot. Add the apples and cook them tender over low heat. Test with a silver fork or a stick.
3
Arrange
Lift the apples out and arrange them in a glass vase in a pyramid shape. Fill the hole in the middle as you go with a dark fruit jelly or jam. Boil the juice down for 5 minutes and pour it over the apples well cooled.
4
Note
The wine can be omitted.

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