Compote of Peaches & Apricots
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
The peaches may also be stewed whole in the same way.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
COMPOTE OF PEACHES & APRICOTS. Blanch and skin, or peel; cut in halves and boil slowly in a light syrup till tender
Cook this with the app: pantry check, scaling, and the assistant.