Apple Compote

• 3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
• 2 tablespoons water
• 2 tablespoons turbinado sugar
• 1 tablespoon fresh lemon or lime juice
• Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)

1. Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling.
2. Reduce heat to low and cover.
3. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes.
4. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes.
5. Remove from heat and allow to cool, or serve warm or hot.

tart apples, water, turbinado sugar, lemon, sweet spices

Taken from cooking.nytimes.com/recipes/1016047 (may not work)