Apple Compote

Ingredients

• Take twelve 'Greenings;'
• adding one pint of water
• the same of white wine
• half pound of white sugar
• some lemon peel
• add the juice of half a lemon

Method

1. 1

   Pare, quarter and core the apples; drop in cold water.

2. 2

   Boil the apple parings in water and white wine for 15-20 minutes; pass through a sieve.

3. 3

   Place on fire again with sugar and lemon peel; drop in apples and stew until tender.

4. 4

   Cool the fruit, boil down the syrup, and pour over the fruit before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 112. The excerpt below is the record exactly as published.

APPLE COMPOTE. Take twelve "Greenings;" pare, quarter and core them; drop in cold water. Put the apple parings in a pan, adding one pint of water and the same of white wine ; boil fifteen or twenty minutes ; pass the contents through a sieve ; place on the fire again with half pound of white sugar and some lemon peel ; drop the apples in and stew them slowly for a few minutes or until tender. Place each piece of the fruit on a dish to cool ; boil down the syrup to about half the quantity you had after taking out the apples, and add the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.