Stuffed Apple Compote from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pare fine, large apples, take out the core, and be careful to leave the Apple entire. Then fill the opening with Orange or Apricot Marmalade, and put them together in a pan with a pound of sugar. A...
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Ingredients
- A Dozen Apples
- A Pound of Sugar
- A Cupful of Orange or Apricot Marmalade
- ½ Cupful of Water
- ¼ Teaspoonful of Ground Cinnamon
- ¼ of a Grated Nutmeg
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