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Jellies/Jams Fruit Compotes

green apricot compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
green apricots​
syrup​
Instructions:
Prepare your fruit as for green apricots, wet; throw them into syrup that is boiling; take them off the fire, and let them remain for four or five hours; drain off the syrup, and boil to the thread; pour it over the fruit; when cold, serve.​



ripe apricot compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
apricots​
sugar​
juice of a lemon​
Instructions:
Cut the apricots in half, and peel them; blanch them in water that is just sweetened; drain them from this; add sugar to the water, and boil to the thread; pour it over the apricots; let them remain in it for two or three hours; then drain and boil the syrup again to the large thread; pour it over the apricots; add the juice of a lemon, with some of the kernels blanched; when cold, serve.​
Peaches, nectarines, and green-gages are done as these.​


compote of apples, with jelly
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
fine pippin apple (a crisp tart apple having usually yellow or greenish-yellow skin strongly flushed with red and used especially for cooking)​
syrup​
lemon & cloves​
red currant or other jelly as an ornament​
Instructions:
Pare some fine pippins very neatly; core them with an apple corer; put them into syrup, and boil gently; put only just sufficient syrup to cover them, that it may be reduced to a jelly; if it has not body enough, cut a few in pieces and put with it; when the apples look clear and are tender, take them out; add to the apples, while boiling, the juice and yellow rind of a lemon, with a few cloves. Strain the syrup, and reduce it to a jelly; pour part into the compotier, and when cold dress the apples tastefully on it. The hole where the core was taken out may be filled with any sort of marmalade or jelly. Cut the remaining part of the jelly in pieces or croutons, and place round or over them; ornament them with red currant or other jelly, in any way that your fancy may dictate.​


apple compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
fine apples​
thin syrup​
sugar​
lemon & cloves​
Instructions:
Take some fine apples; peel and cut them in halves, quarters, or thick slices, and take out the cores; blanch them in a very thin syrup until tender; take them out, and add more sugar to that which they were boiled in, with the yellow peel and juice of a lemon and a few cloves; reduce it to the small pearl; put in the apples, and give them a few boils in it; let them remain until cold; take off the scum, if any; strain the syrup, and serve.​
Pears and quinces are done as these, or coloured as for pears wet, which see.​


grape compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
ripe grapes​
syrup​
Instructions:
Pick and stone some fine ripe grapes; put them in boiling syrup at the large pearl; give them three or four boils in it; let them cool, take off the scum, and serve.​


currant compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
large currants, red or white​
syrup​
Instructions:
Take the largest currants you can get, either red or white; pick out the seeds, and throw them into boiling syrup at the large pearl; give them two or three boils, and let them stand in the syrup; take off the scum, and serve when cold.​


raspberry compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
raspberries​
syrup​
Instructions:
Choose some very fine and dry raspberries; boil some syrup to the blow, take it from the fire, and throw in the raspberries; let them stand for four or five hours; stir them gently; put them on the fire, and let the syrup just boil; take off the scum, and when cold serve.​


strawberry compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
strawberries​
syrup​
white currant jelly​
Instructions:
Take off the stalks, and throw them into syrup at the small thread; when it is near boiling, take them off, let them cool, and serve; or they may be prepared by putting them in the compotier, and covering them with white currant jelly warmed.​


macedoine of fruits
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
all sorts of fruits​
syrup​
lemon juice​
Instructions:
Put some of all sorts of fruits, prepared for compotes, together, and serve in the same glass, with syrup and a little lemon-juice.​


cherry compote
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:
fine cherries​
syrup​
juice of lemon​
Instructions:
Cut off the stalks of some fine cherries about half way; wash them in cold water, and let them drain quite dry; boil some syrup to the large pearl; throw in the cherries, and let them boil quickly for five or six boils; take them off, and let them remain until cold; take off the scum, if any, and dress them in the compotier, with their stalks upwards; pour in the syrup, and serve, adding the juice of lemon.​
Damsons, mulberries, Orlean plums, and barberries are done the same way, taking out the stones of the plums and barberries; the cherries may be also stoned.​


THESE are prepared in the same way as wet fruits, and served in compotiers, which are deep glass dishes belonging to the dessert service.
In summer, ripe fruits are simply blanched and boiled up in a thin syrup, a little lemon-juice is added, and served; these are only for present use. In winter, take those fruits which are preserved in syrup, drain, dip them in luke-warm water, and serve in a thin syrup, with the juice of a lemon.

Acquire a compote dish here.
 
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