Peaches, Compote of

Ingredients

• six or eight ripe peaches
• six ounces of loaf sugar
• half a pint of water
• a dessert-spoonful of lemon-juice
• two table-spoonfuls of red currant-juice
• three or four of the kernels

Method

1. 1

   Divide peaches into halves.

2. 2

   Make syrup by boiling sugar in water, add peaches and simmer.

3. 3

   Drain, remove skins, and place in dish.

4. 4

   Add lemon or currant juice to syrup, boil, and pour over peaches.

5. 5

   Garnish with blanched kernels.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1117. The excerpt below is the record exactly as published.

Peaches, Compote of.— Divide six or eight ripe peaches into halves. Make a syrup, by boiling six ounces of loaf sugar in half a pint of water for eight minutes. Put in the fruit, and let it simmer gently for five minutes. Drain the peaches from the syrup, take off their skins, and put them into a compote dish. Add to the s3Tup a dessert-spoonful of lemon- juice, or, if procurable, two table-spoonfuls of red currant- juice. When lemon- juice is used, two or three drops of cochineal should also be added, to colour the syrup slightly. Let it boil three or four minutes longer, then pour it over the peaches. Blanch three or four of the kernels

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