10 apples – red or golden delicious-peeled, diced, and seeded (about 3 pounds)
1/2 cup Brown Sugar
1/4 cup water
1 lemon-juice and grated rind
2 tablespoons sweet butter
1/4 cup calvados (apple brandy)
SAUTE the apples in the butter using a large sauté pan.
ADD water and lemon and let simmer till almost dry. Deglaze the pan with the Brandy and reduce till almost dry, cool mix.
ADD 1-2 tbsp. to Bonewerks Culinarte Classic Pork Shank pouch (after shank is removed).
SHAKE bag to emulsify compote and sauce.