Apple Compotes

Ingredients

• a pound sugar
• pint water
• twelve medium-sized apples
• juice of lemon and a little of the rind

Method

1. 1

   Make a syrup with sugar and water, cook apples until tender, then pour syrup over.

2. 2

   Optionally, stew apples first, then add syrup and simmer.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 240. The excerpt below is the record exactly as published.

Apple Compotes, — Compotes are very easily prepared, and are said to be the most wholesome manner of serving fruits for those who cannot eat raw fruits or the richer preparations requiring a larger proportion of sugar. Fresh fruits are much more delicious served raw, but the compote is far better than cfrdinary stewed fruit, makes a nice dessert dish that can be hastily prepared, and apples are very acceptable served thus. A simple way of preparing is to make a syrup of a pound sugar and pint water, boiled together fifteen minutes and carefully skimmed. The fruit is then cooked in this syrup, taken out when tender, and the syrup reduced almost to a jelly by longer boiling, and poured over the fruit when cool. To avoid danger of scorching matiy prefer to first stew the fruit until tender, but not broken, in clear water, then take it out ahd add sugar to the water and boil to a nice syrup, put in the fruit again and simmer gently until thoroi^ghly penetrated with the syrup, then take out into glass dish; boil the syrup until very rich and thick, strain it, let cool, and pour it over the fruit. For an excellent com- pote of apples, peel and core twelve medium-sized apples, throwing them into cold water as fast as peeled to prevent darkening, and proceed after either of the above methods. Any flavoring liked may bb added to the syrup — juice of lemon ana a little of the rind

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