Cherry Iced Compote

Ingredients

• 2 lb. of good Cherries
• ½ pint of syrup
• 3 table-spoonfuls of kirschenwasser

Method

1. 1

   Remove the stalks and stones from the cherries and boil them in syrup.

2. 2

   Let the syrup cool, drain the cherries, and pass the syrup through a sieve into a freezing pan.

3. 3

   When the syrup has frozen to icicles, add the cherries and let it remain in the ice for fifteen minutes longer.

4. 4

   Pour into compote glasses and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 284. The excerpt below is the record exactly as published.

Cherry Iced Compote. — Take 21b. of good Cherries, remove the stalks and stones, and boil the fruit in £ pint of syrup at 32deg. Let the syrup get cold, take out the Cherries, For details respecting Culinary Processes. Utensils, Sauces, ifec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 359 Cherries — continued. and put thorn on a strainer to drain ; pass the syrup through a silk sieve into a freezing-pan, and then add 3 table-spoonfuls of kirschenwasser

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