Apple turnover filling, fragrant and slightly sweet. Luscious dessert with a dollop of crème fraîche. Sweet-tart partner to a pork chop. A spread for toast, concentrated to a thick, dark fruit-butter. Compote de pommes can be many things, but basically it’s applesauce. Simmer it to life yourself, instead of openning a jar from the grocery, and experience applesauce as Grandma knew it, and as it was meant to be.
Recipe for Compote de Pommes Two Ways, pp. 392-393, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!