Source: Vintage Recipes from The Lily Wallace New American Cook book (c. 1943)
3 uniform-size eating apples
3 cps sirup from stewed fruits
1 - Wash, peel, core, and quarter apples.
2 - Simmer in sirup until tender.
3 - Chill and serve
4 - If desired, apples may be sliced into rings before cooking
This compote is delicious if the sirup is flavored with cinnamon candy.
Chopped ginger and cloves are also appropriate when added to the sirup.