Compote of Apricots

Ingredients

• three-quarters of a pound of loaf sugar
• a pint and a half of water
• eight or nine apricots
• three of the kernels

Method

1. 1

   Put sugar into a saucepan with water and let it boil.

2. 2

   Add the apricots and simmer gently for a few minutes.

3. 3

   Remove the apricots, drain them, and arrange in a dish.

4. 4

   Pour cold syrup over the fruit and place half a kernel on each piece.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 167. The excerpt below is the record exactly as published.

hree- quarters of a pound of loaf sugar into an enamelled ste\vpan with a pint and a half of water. Let it boil ; then put in the apricots, and let them simmer very gently for a few minutes. Take them out, di'ain them, and ar- range them in a dish. When the syrup is cold, pour it over the fruit. Put' half a kernel upon each piece of apricot. Probable cost. Is. 3d. Sufficient for four or five persons. Apricots, Compote of (another way). — Pai'c and scald eight or nine apiicots ; hfdve and stone them. Put into a saucepan half a pound of pounded loaf sugar and half a pint of water. When the scmn rises, put in the apricots, sliced, with three of the kernels

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