Peach Compote Charlotte
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This dish can be enhanced with vanilla flavoring and is visually appealing with the rice border.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 178. The excerpt below is the record exactly as published.
About half a dozen large poaches are cut into quarters and placed in a saucepan with about half a pound of peach marmalade, and placed over a stove fire till they are warmed through. Then this prepara- tion is used for filling a lined charlotte mould, brioche being used for the pur- pose instead of bread. When this charlotte is sent to table some currant jelly diluted with a glass of noyeau should be poui'ed round the base. When peaches are served up in a rice border housekeepers will find that the flavour of vanilla will go very well with the rice. The rice is best flavoured with vanilla by placing a stick of vanilla in the milk in which the rice is afterwards boiled. When the pyramid of peaches is piled up in the rice border it will be found a very great improvement to pour over the whole a little melted strawberry jelly. Some strips of angelica can be used for ornamenting the top, while round the base of the dish and outside the rice should be placed a border of preserved greengages. Sometimes this dish is finished by pour- ing some vanilla liqueur
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