- 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
- 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.
Apple compote can be refrigerated in an airtight container up to 1 week.