Compote of Fresh Fruit

Ingredients

• a pint of fresh Fruit of any kind
• loaf sugar
• water

Method

1. 1

   Boil sugar and water to make a clear syrup.

2. 2

   Add fresh fruit to boiling syrup and simmer until cooked but not falling apart.

3. 3

   Remove from heat and cool syrup before pouring over fruit in a dish.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 223. The excerpt below is the record exactly as published.

a pint of fresh Fruit of any kind to make juice for the cold sago. A YEAR’S COOKERY. 281 Breakfast. — Ham on Toast (March 28th) ; Boiled Eggs (January 5th) ; Boiled Hominy (February 11th). Luncheon. — Stewed Pigeons. — When peas are plentiful and pigeons are cheap, a very excellent dish may be made by stewing them together as follows : — Pluck three plump young pigeons, and truss them with their legs inside. Cut half the bacon bought this morning into very small pieces, throw these into a stewpan with a piece of butter the size of a walnut, and shake them over the fire for a minute. Put the pigeons upon them breast downwards, and turn these about till they are equally and lightly browned all over. Take them up, and mix a table-spoonful of flour smoothly with the bacon and butter, and beat the paste over the fire with the back of a wooden spoon till it is well cooked. Add gradually a pint of stock or water, and throw in a bunch of parsley. Let the sauce boil, add the pigeons, a quart of freshly-shelled green peas, a small lump of sugar, and a little pepper ; simmer all gently together for three-quarters of an hour. Place the pigeons on a dish, put the sauce and peas round them, and serve. Dinner. — Fillets of Sole Sautbs (January 4th) ; Bibs of Beef, Rolled and Roasted (March 4th or March 8th) ; Browned Potatoes (October 18th) ; Cabbage (June 4th) ; Macaroni Pudding (March 27th) ; Cheese (June 8th). _ Things that must not he Forgotten. 1. Do not forget to stew the beef bones. Excellent stock may be made from them. 2. Preserve any boiled hominy that may be left ; it can be fried for breakfast to-morrow. 3. Prepare the Custard Blancmange for dinner to-morrow. Soak an ounce of gelatine in a cupful of cold water for an hour. Make a pint of custard, either plain or rich (August 10th). Stir the soaked gelatine in this whilst it is hot till it is dissolved. Oil some small moulds of various sizes, fill them with the custard, and put them in a cool place till wanted. When they are to be served, turn the shapes upon a glass dish, pour around them a little brightly- coloured fruit syrup or lemon syrup (March 19th), place a ring of angelica or a preserved cherry upon each mould, and serve. If preferred, a compote of fresh fruit, such as white currants, red currants, cherries, or strawberries, can be used instead of the syrup (August 5th). When very small moulds are used the blancmange can, for the sake of convenience, be made the day that they are to be served ; but of course it is safer, especially in hot weather, to let them stand some hours to stiffen. 4. Make for luncheon to-morrow a mould of cold sago with fruit juice (October 8th). 282 A YE Ali'S COOKERY. August 5th. Breakfast. Luncheon. Dinner. Fried Kidneys and Bacon. Buttered Toast. Dry Toast. Brown and White Bread and Butter. W atercress . Fried Hominy., Scotch Collops. Sago Mould. Fried Plaice. Dutch Sauce. Beef, with Acid Sauce. Potatoes. Cauliflowers. Custard Blancmange. Compote of Fresh Fruit. Cheese. Marketing. For the Day.— One pound and a half of Buttock Steak (January 1st) ; a thick Plaice (April 21st) ; Potatoes ; Cauliflowers ; a pint of fresh Fruit for the compote ; a pennyworth of Parsley ; Saltpetre for the butter, if wanted (August 27th). For To-morrow.— Half a pint of freshly-boiled picked Shrimps ; a tin of Collared Tongue (January 2nd). Breakfast. — Fried Kidneys and Bacon (January 2nd) ; Fried Hominy (February 12th). Luncheon.- — Scotch Collops( January 9tli) ; Sago Mould (October 8th). Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th) ; Beef, with Acid Sauce (December 4th) ; Potatoes (May 12th) ; Cauliflowers (April 25th). Compote, of Fresh Fruit. — A compote consists simply of fresh fruit boiled in syrup until it is cooked sufficiently, but has not lost either its original shape or colour. Compotes are whole¬ some and elegant preparations, and are much superior to stewed fruit as it is usually served. To prepare a compote it is necessary to have a clear syrup, made by boiling together loaf sugar and water

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