|Compote de Pommes Two Ways|
Start by peeling, coring, (you can skip this step if you have a food mill), and cutting the apples into chunks. Place the apples in a heavy-bottomed saucepan and add water and brown sugar. Cook until the apples are soft. You will be able to crush them with the back of a spoon. If your apples get too dry you can add more water as you cook. Once the apples are cooked you run them through a food mill or strainer. If you want chunky applesauce leave it as is. Taste the sauce and add some more sugar if needed. Next, add some vanilla extract to the Compote de Pommes. I served mine with a dollop of creme fraiche.
The second version is a thicker and jammier sauce. You strain the compote and return the compote to the sauce pan. Cook it over the lowest heat and stir until you have a thick spreadable mixture. Or if you wish you can put the pan in a 250 degree F oven and bake until the compote is thick.
The family enjoyed this recipe. I loved what the vanilla extract did for the sauce. It gave it an extra flavor boost.
This recipe can be found on pages 392-393 in "Around My French Table."