When I went to process the wrinkled apples from the root cellar I was surprised I hadn’t yet posted the apple compote recipe I use. Here it is in all its simplicity.
Peel, core, and rough-chop enough apples to make about four cups of apple chunks. Keep them in water with a bit of lemon juice in it until they’re ready to go in the kettle.
Syrup: two cups of water, 1/3 cup sugar, 1/2 tsp. cinnamon. Bring to a boil, then simmer until the sugar is dissolved.
Add the apples to the syrup. Bring to a boil again, then simmer until the apples are soft and the liquid has thickened a bit. Pour into jars and keep refrigerated.
I love this both as a topping and by itself.