My mother-in-law always has a bowl of homemade applesauce cooling on her dining room table when we visit. She uses Golden Delicious apples…and it’s usually necessary to whip up a second batch before we head home. SO simple…just peel, core, and chop the apples before simmering with a little water and sugar. So making Dorie’s French version of applesauce, or Compote de Pommes, was a breeze. Her recipe called for a wee bit of brown sugar plus a splash of vanilla at the end instead of our typical sprinkle of cinnamon. White sugar to taste sweetens the pot. Seriously, no jarred version can compare.