Compote of Peaches

Ingredients

• Dry your peaches in a cloth
• pour some thick syrup over them

Method

1. 1

   Cover with a sheet of white paper, and boil for a few minutes; pour into a glass dish, and serve when cold.

2. 2

   This compote can be flavoured with a few drops of elder-flower water, if preferred.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 80. The excerpt below is the record exactly as published.

Compote of peaches. Eel pout à la pryssienne. Warm a large slice of ham in a stew-pan, leave until the fat begins to melt; moisten with two tumblersful of champagne, a small cupful of brown thickening, the same quantity of strong gravy, a wine-glassful of olive oil, a bouquet of parsley, chives, laurel leaves, and a sliced onion ; boil for an hour, and pass through a tammy. Scrape and clean out your eel pout, leave the livers, sprinkle with salt and pepper, and cook in the sauce ; when done, remove the pout, reduce the sauce ; and pour over the fish. Roast loin of veal. Choose a fine loin, trim it, and skewer on to the spit, cover with buttered sheets of paper; roast for three hours, and serve with its own gravy. Compote of peaches. : Dry your peaches in a cloth, and place in a preserving-pan, either whole or cut in half ; pour some thick syrup over them

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