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

Cut off the rind of a pineapple, core and trim out all the eyes. Cut
into desired slices. Set on to boil with half a pound of sugar, and the
juice of one or two tart oranges. When the pineapple is tender and
clear, put into a compote dish and boil the syrup until clear. Pour over
all and cool. The addition of a wineglass of brandy improves this
compote very much.

Other Recipes

Compote of Pineapple

Pare, core and grate three apples. Separate three eggs; add to the yolks
four tablespoonfuls of sugar; beat until light; add a grating of nutmeg
and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice;
mix with this quickly the apples, and beat well; add a half cup of milk;
turn into a baking dish, and bake for thirty minutes. Make a meringue as
in preceding recipe, from the whites of the eggs; heap it over the top,
and brown. This pudding may be served warm or cold.

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