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Mary Randolph Recipe Adapted for Classroom
Use
Compote of Apples
6-8 apples, cored, peeled and chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon peel (dried and powdered, or if fresh, scrape white pith
from the peel and chop finely)
1/2 cup water
Combine all ingredients in a crockpot and stir well to mix the ingredients.
Cook on high setting for 2-3 hours, or until the apples are cooked through,
stirring occasionally. Serve apples with the the remaining liquid as a sauce.
The recipe may be doubled if the crockpot is large enough (cooking time may
need to be increased).
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