Apple Compote Recipe

Though there’s a case that the dessert that follows a supper of soft, savory stew ought to feature some crunch, I got stuck on the theme and wound up stewing apples — in sugar, lemon zest, and their own juice — just as Phoebe before me had stewed her chicken. While you can serve this as a dessert as I did, topped with vanilla ice cream and a crisp-like topping, we also like to serve this atop crunchy Cornmeal-Crusted French Toast.