Apple Compote

3 to 6 tart apples
1 cup sugar
1 cup water
2 tbsp lemon juice
2 sticks Cinnamon
Salt
1/4- 1/2 tsp red coloring

Cook sugar, salt, water, and cinnamon together for five minutes. Add peeled and cored apples, left whole. Cook slowly uncovered turning frequently until tender. Discard sticks of cinnamon. Add lemon juice and rind, or orange juice and rind if desired, for flavor. Thicken the remaining liquid with 2 or 3 tablespoons Cornstarch, cooking until clears a a topping.


Topping:
1/2 cup cold water
1/2 cup nonfat dry milk
2 tbsp lemon juice
2 to 4 tbsp Sugar

Sprinkle milk on water. Beat until stiff enough to stand in soft peaks. Add lemon juice. Continue beating until stiff. Beat in sugar. Use immediately.