- 3 pounds apples, such as Granny Smith, Pink Lady, and Rome Beauty, peeled, cored, and cut into 1-inch chunks
- 2 tablespoon fresh lemon juice
- 1 tablespoon Calvados, apple brandy, or Cognac, optional
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
Apple compote can be refrigerated in an airtight container up to 1 week.
Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely.
SourceMartha Stewart Living, October 2005