from <<Faye Levy's International Jewish Cookbook>>

Instead of applesauce with latkes, this can be served as a chunky topping or pureed into a flavorful fresh applesauce. When the apples are left in pieces, the compote can be served as a dessert on its own; its especially good served hot with ice cream, sour cream, or yogurt.

Peel & halve the apples. Core & cut into thin wedges or slices.

Melt butter in large skillet over medium heat. Add apples & saute, turning pieces over from time to time, for about 2 minutes or until they are coated with butter. Add lemon juice and cinnamon, cover & cook over low heat for 5 minutes, or until liquid begins to come out of the apples. Uncover & continue cooking over low heat, gently stirring occasionally, for 15-20 minutes or until apples are tender and begin to fall apart.

Add 2 tbsp sugar & saute over medium-high heat, turning apples over, about 2 minutes or just until sugar dissolves. Remove from heat. Taste & add more sugar if necessary; heat, tossing apples gently, until sugar dissolves. Serve warm or at room temperature to accompany latkes.

Can be kept covered in refrigerator for 2 days.