Peach Compote
From Twentieth century home cook book, 1905
Serves 1
Little wine added to the peaches while cooking is an improvement.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 112. The excerpt below is the record exactly as published.
PEACH COMPOTE. Pare the fruit ; let it remain whole ; put in a porcelain-lined kettle, with sweetened water ; boil until quite tender ; add to the fruit some cinnamon bark and a few cloves. When tender remove from the kettle with a per- forated skimmer and place on your fruit dish. When the syrup has boiled thick pour over the fruit. Little wine added to the peaches while cooking is an improvement. When cold serve with sweet cream
Cook this with the app: pantry check, scaling, and the assistant.