Compote of Apples

Ingredients

• 1 cup of sugar
• 1 cup of water
• a square inch of stick cinnamon
• 8 or 10 tart apples

Method

1. 1

   Make syrup with sugar, water, and cinnamon; boil slowly for 10 minutes, skimming well.

2. 2

   Core and pare apples, cook in syrup until nearly done.

3. 3

   Drain and cook in the oven for a few minutes.

4. 4

   Boil syrup until almost like jelly.

5. 5

   Arrange apples on a dish, fill cavities with jelly or marmalade, pour syrup over them, and garnish with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 80. The excerpt below is the record exactly as published.

1 cup of water. Cook until it threads, then pour gradu- ally on the beaten whites of 3 eggs. Beat thoroughly and cool. Cut 1 cup of mara- schino cherries into halves and roll in powdered sugar. Beat 8 cups of thick cream until stiff (reserve 1 cup), fold 2 cujis of the beaten cream into the egg mixture, add cherries and vanilla to flavor. I'ut in mould (a lard ]>ail will answer), pack in ice and salt for 4 hours. Turn out and garni.^h with orange sauce. Orange Sauce. Jieat the yolks of :> eggs and \-j cu[) of sugar until light. Add the juice of an 110 SUPERIOR COOK BOOK orani;!' and cook o\er liot water until tlic inixtui'c coiiinu'ijc'es to Ihickon. Cool and fold ill oni' ciipi'al of the Avhippcd crcaiu. This sauce is hue for rice or steamed puddings. j\[rs. K. E. Dkakh. Compote of Apples. ]\!ake a syi-iip with 1 cup of sugar, 1 cu]) of Avater and a S(piare inch of stick cinnamon. Boil slowly for 10 minutes, skiniining well. Core and pare S or 10 tart apples

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