apples, such as Granny Smith, Pink Lady, or Rome Beauty,
2 tablespoon fresh lemon juice
1 tablespoon Calvados,
apple brandy, or Cognac, optional
1/4 teaspoon ground cinnamon
Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely. Apple compote can be refrigerated in an airtight container up to 1 week. Makes about 3 cups.