Compote of Peaches

Ingredients

• Cut your peaches in half
• cook them in hot syrup
• dip into boiling water

Method

1. 1

   Cut your peaches in half, stone them, and dip into boiling water, peel, and cook them in hot syrup, take off the fire when they have boiled over twice.

2. 2

   Place the peaches in a glass dish, pass the syrup through a sieve, pour over the fruit, and serve when cold.

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 96. The excerpt below is the record exactly as published.

Compote of peaches. Sweet-breads à la provençale. Blanch your sweet-breads, drain and cover them with slices of bacon, braise in stock seasoned with tarragon leaves, a head of garlic, salt and pepper ; when done, dish them up on a hot dish, pass the sauce through a tammy, and pour over them. Fried potato quenelles. Scoop out the centre of some fine, mealy, baked potatoes, stir into three quarters their weight of butter, and a little chopped parsley; warm in a saucepan, add sufficient eggs to make the paste poach when dropped into boiling water ; season with salt and pepper, poach a dessert-spoonful at x time of the quenelle paste, drain, and when cold, fry in butter until a golden colour. Compote of peaches. Cut your peaches in half, stone them, and dip into boiling water, peel, and cook them in hot syrup

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