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APPLE COMPOTE

(Fresh Fruits And Compote) - (The International Jewish Cook Book)







Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare,
quarter, core and lay them in cold water as soon as pared. Then take the
parings and seeds, put in a dish with a cup of water and a cup of white
wine, and boil for about fifteen minutes. Strain through a fine sieve,
then put on to boil again, and add half a cup of white sugar and the
peel of half a lemon. Put in the apples and let them stew for fifteen
minutes longer. When the apples are tender, take up each piece carefully
with a silver spoon and lay on a platter to cool. Let the syrup boil
down to about half the quantity you had after removing the apples, and
add to it the juice of half a lemon. Lay your apples in a fruit dish,
pyramid shape, pour the syrup over them, serve.

Other Recipes


Orange And Apple Compote

Pare and slice very thin three oranges, (cost

six cents,) and three apples, (cost three cents,) removing the seeds

from both: lay the slices in rings in a glass dish, cover, with the

following syrup, and cool. Boil the orange peel in half a pint of water,

with four ounces of sugar, (cost four cents,) until the syrup is clear;

add a tablespoonful of brandy to it, cool it a little, and pour it over

the sliced fruit. The dish is very nice when iced, and costs about

fifteen cents.









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