Compote of Fruit

Ingredients

• ½ lb. loaf sugar
• ½ pint cold water
• 1½ lbs. fruit

Method

1. 1

   Place the sugar in a stew-pan, add the water, let it come to the boil.

2. 2

   Prepare the fruit; if it has any stones, crack a few and take out the kernels; add them with the fruit to the boiling syrup and let all simmer in it till soft.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 52. The excerpt below is the record exactly as published.

lb. loaf sugar. Puff pastry. Peel and grate the cocoa-nuts ; dissolve the sugar over the fire with the milk of the nuts, when it boils add the grated cocoa-nut and let it boil again and then get cool. Beat the yolks of the eggs, add them to the cocoa-nut mixture and beat for of an hour. Line a tart-dish with thin puff pastry, spread with the above mixture and bake in a moderate oven. COLLEGE PUDDINGS. Petits Gateaux. 4 yolks and 2 egg whites. | 6 oz. sifted sugar. 5 oz. warmed flour. Whisk the yolks and sugar together for 20 minutes and stir in. the stiffly beaten wdiites. Arid the warmed flour, and bake ia greased cups or dariole moulds about 20 to 30 minutes. They can be served hot or cold, and either with clarified sugar poured over, or they can be rolled in apricot jam and sprinkled with chopped almonds or cocoa-nut. 04 DAINTY DINNERS AND DISHES. CRANBERRY JELLY. 1 11). cranberries. | £ lb. white sugar. Water. Cook the cranberries in sufficient water to cover them well, till tender (about 15 to 20 minutes). Rub them through a sieve. Put the puree in a clean saucepan with the sugar, and boil till the mixture bubbles. Pour it into a wetted mould, or into the dish in which it will be served. Leave it to set, and serve when cold. COMPOTE OF FRUIT. Compote de Fruits. \ lb. loaf sugar. | £ pint cold water.

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