Cherry Compote

Ingredients

• pound cherries
• a quarter pound sugar
• juice of one lemon
• a half cup raspberry juice
• a pint water

Method

1. 1

   Put the cherries in a preserving kettle with sugar and lemon juice.

2. 2

   Boil over a slow fire for three minutes, removing scum.

3. 3

   Drain off syrup and reduce by boiling.

4. 4

   Pour syrup over cherries to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 245. The excerpt below is the record exactly as published.

Cherry Compote. — Secure red cherries because of their piquant flavor, and be sure to have only perfect fruit. Do not stem them^ but shorten the stems with the scissors. Put the fruit in a preserv- ing kettle with white granulated sugar in the proportion of a quarter pound sugar to every pound fruit, and add juice of one lemon to same quantities; put over sjow fire and boil three minutes, removing all scum and shaking. occasionally; take out frTiit with a spoon, put in a bowl and carefully drain off all syrup, which should be reauced by further boiling. To thicken the «yrup FRUIT. 295 a little isinfflass or gelatine may be used, but it is better without, as the thin jellv of pure syrup is beautifully transparent. Pour this syrup or jelly into a disn to cool, and when ready to serve the com- pote pile the cherries in a pyramid and turn the syrup over them. Or, prepare, cherries the same, take four tablespoons suear and a pint water to one quart cherries, put in a saucepan, let Doil, and skim ; add a half cup raspberry juice, put in the cherries and cook until tender ; pile them on a glass dish, reduce the syrup to a thin jelly, and when cool pour over them. Cherry Sauce. — To every pound well ripened, stoned cherries

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