packing it in

and up.  i'm leaving rennes soon, for a summer séjour at home in houston, before starting grad school at mcgill university in montréal.  but i'm still taking pictures and cooking up a storm.  to wit, apple compote:  peel and roughly chop three or four apples (i used golden delicious), bring to a boil along with a couple tablespoons of water, then turn the heat to medium, add several tablespoons of sugar (depending on your taste), reduce until all the liquid has boiled off (about twenty minutes), then add a knob of butter (i used jean yves bordier butter, made here in brittany), and voilà.  feel free to add cinnamon, but mine was super good without it.

No comments:

Post a Comment