Apple Compote
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a pound of loaf-sugar melted
- a gill of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Pare and core some large pippins, but leave them whole.
- Make a syrup by boiling and skimming a pound of loaf-sugar melted in a gill of water, into which the half of the white of an egg has been beaten.
- When the syrup is quite clear, boil the apples in it till soft and tender.
- Then take them out, lay them in a deep dish, and fill up with small sweet-meats or marmalade the holes from whence you took the cores.
- Boil the syrup again till it becomes a jelly.
- Pour it hot over your apples, and set it in a cool place to congeal.
- The syrup will be much improved by adding to it the juice of one or two lemons, or a dozen drops of essence of lemon.
Plating
Cookware for this recipe
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Saucepan
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Baking dish