Compote of Plums

Ingredients

• half a pint of water
• from 6 to 10 ozs. of loaf sugar
• 1 lb. of plums

Method

1. 1

   Boil water with sugar for ten minutes.

2. 2

   Add plums and simmer until tender.

3. 3

   Lift out plums, place on a dish, and pour syrup over them.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 198. The excerpt below is the record exactly as published.

half a pint of water for ten minutes, put in the slices of fruit, and let them boil for five minutes. Leave them in the syrup until they are quite cold ; drain them ; put the whole slice in the cen- tre of a compote -dish and arrange the half slices in a circle round it; pour the syrup over, and serve. Time to boil the syrup, ten minutes ; with the fruit, five minutes. Pineapple Glac6 (for dessert). — Take some slices of pineapple and boil them in syrup as if for a com- pote. Let them remain in the syrup until cold, then drain them entirely from it ; put a skewer half-way through each slice, and place them in a hot screen to dry. Prepare some sugar as follows : Dissolve I lb. of sugar in a pint of water, put it over a quick fire, skim carefully, and boil it until it has reached the third, or feathered, degree. When it is almost done, stir it lightly for a minute or two, and press the side of the pan with the spoon. In order to ascertain when the sugar has reached the proper stage, dip in the skimmer, shake it, and give it a sudden toss. If done enough, the sugar will fly off like snow-flakes. When the precise point is reached (a few seconds will make a difference), put in the slices of pine- apple by means of the skewers, cover them entirely with the sugar, and then place them on a wire fruit-drain- er. In about ten minutes, if the op- eration has been successful, it ought to be possible to draw away the fruit without disturbing the sugar, by press- ing it with the fingers from beneath. Time to dry the fruit, about an hour. 172 Plums, Compote of FRUITS Prunes, Stewed Plums, Compote of. — Boil half a pint of water with from 6 to 10 ozs. of loaf sugar for ten minutes. Put in I lb. of plums, and let them simmer until they are tender without being broken. Lift them out, place them on a compote dish, and pour the syrup over them. The amount of sugar used, and the length of time the fruit is boiled, must be regulated by the quality of the plums. Plums, Dried, Stewed (for dessert). — Put them into a saucepan with the water in which they were soaked, and let them simmer gently for an hour. Lift out the fruit, strain the liquid, and make a syrup of it by boil- ing with it 4 ozs. of loaf sugar. When it is quite clear, put in the plums, the rind and juice of half a lemon, and a glass of port. Stew gently for an hour and a half. When the prep- aration is cold, put the plums into a glass dish, pour the syrup over them, and serve. Time, two hours and a half. Plum Loaf, Plain. — Put 2 lbs. of best flour into a bowl, and mix with it half a teaspoonful of salt, Yz lb. of picked and dried currants, 4 ozs. of moist sugar, and half a nut- meg, grated. Dissolve Yz oz. of yeast very gradually in three-quarters of a pint of lukewarm milk, in which has been dissolved 4 ozs. of butter or good beef dripping. Stir this into the flour, and knead it to a smooth dough. Put a cover over the bowl, and set it to rise for about an hour. Make it up into a loaf, put it into a buttered tin, and bake in a moderate oven. If preferred, a table-spoonful of solid brewer’s yeast or two dessert-spoon- fuls of baking-powder may be used instead of the yeast. In order to ascertain whether the loaf is suf- ficiently baked, put a skewer into it; if it comes out clean and dry, the cake is dope. It is perhaps a better plan to knead in the sugar, currants, and spice after the dough has risen. Plum Lozenges (for dessert). — Put I lb. of ripe and sound plums into a jar, and place them in a saucepan of boiling water over the fire until they are so soft that the stones can be removed. While this is being done, soften in the same way Y* lb. of cored and sliced apples. Turn both plums and apples into a preserving -pan. Put with them the juice of half a lemon and lb* of sugar, and boil quickly for three-quarters of an hour. Stir well, to keep the fruit from burn- ing. Pour the paste upon shallow dishes, and when it is cold cut it into lozenges, and dry these on a sieve before the fire. Plum Vol-au-vent. — Boil 6 ozs. of loaf sugar in half a pint of water for ten minutes. Take off the stalks from 1 lb. of plums

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