Apple Pie Compote

Note: Don’t blanch at the amount of sugar in this recipe. It really is more an apple jam than an applesauce, and would feel right at home spread on buttered toast or tucked into puff pastry squares for apple turnovers. You can even swirl it into rich Greek yogurt for a speedy breakfast. Make a big batch, and what you are not using in the French toast can be refrigerated for up to 1 week, or stored in covered containers in the freezer for up to 1 month.

"Sticky, Chewy, Messy Gooey Treats for Kids" by Jill O'Conner (Chronicle); copyright 2009. Photographs by Leigh Beisch

Apple Pie Compote

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    3 tablespoons unsalted butter 2 1/2 cups granulated sugar
    3 large Granny Smith apples, peeled, cored, and very thinly sliced 1/4 teaspoon ground cinnamon
    3 large Golden Delicious, Pink Lady, or McIntosh apples, peeled, cored, and very thinly sliced 1/8 teaspoon freshly grated nutmeg


    Prep: 10 min Total: 45 min
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      Melt the butter in a large saucepan over medium-low heat. Add the apples and sugar, cover, and cook, stirring occasionally, until the apples are tender and just starting to fall apart, about 30 minutes. Stir in the spices and continue cooking, uncovered, until the apples become completely soft, like a thick, glistening applesauce with tender chunks of apple strewn throughout.

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