Compote of Apple ( Compote de Pommes) a la Valois

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Ingredients 13 ingredients

Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

One cup thick apple sauce, ten tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups cut-up small dices of apple, one cup cake crumbs, some sponge cake for garnishing, two cups whipped cream, half cup milk, sugar to taste.
How to Make It.
Glaze a timbale mould with apple aspic;
cut thin slices of sponge cake, spread each slice with an apple compote colored with a little red coloring.
Put another thin slice of cake on top, cut in small pieces, line the mould, join one next to the other — showing the red and the cake on the outside;
glaze again and fill.
Filling.
Half cup milk, sugar to taste, two tablespoons brandy, add the six tablespoons dissolved Cox’s gelatine, stir until commencing to thicken, add the whipped cream.
Put in the decorated form, first a layer of cream then of cut-up apples, then cake, etc., until the mould is full;
leave on ice until ready to serve.
Dip in warm water, turn out on a paper doily.
Serve with a rich custard sauce, whipped cream, or any kind of a sherbet with spun sugar or any kind of a sugar or meringue border, as a luncheon or dinner dessert.
Baked Apples ( Pommes cuites au four ) Peel the apples a little on the top;
core, fill the hole with sugar, sprinkle with a little cinnamon, put a piece of butter in each, put on a buttered baking pan with some water, bake in the oven until soft;
baste occasionally.
Arrange on a platter, with the juice from the pan strained around.