Compote of Gooseberries
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
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.
- 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.
Method
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- Is also made in the same manner, skimming it clear from the scum that rises on the gooseberries.
- « Compote of Plums.
- Scald your plums till soft, then put them into cold water.
- Have a good syrup ready, into which put your plums : they must not boil.
- This compote is served cold.
- Take a pound and a quarter of plums, wash them well ;
- put them into a stewpan, with a glass of water, a glass of red wine, half a pound of sugar, and a little cinnamon ;
- let the plums simmer slowly in the syrup for an hour : if the syrup is too thin, reduce it.
- Serve cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife