Compôte of Oranges

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for the compôte
Instructions (8)
  1. Cut each orange into halves.
  2. Remove the pithy core and the pips with the point of a small knife.
  3. Pare off the rind and white pith with a sharp knife, so as to lay the transparent pulp of the fruit quite bare, taking care to trim them neatly, and without waste.
  4. When the whole of the fruit is ready, throw it into a convenient-sized sugar-boiler, or stewpan, containing about a pint of syrup (made with one pound of sugar, and nearly a pint of spring-water).
  5. Allow the pieces of orange to boil up gently in this for two minutes, and then drain them on a sieve.
  6. Boil the syrup down to about one-half of its original quantity.
  7. Add two wine-glasses of curaçoa, and three table-spoonfuls of apricot-jam.
  8. Mix the whole together, and pour it over the oranges in a basin.
Original Text
WHILE the above part of the process is going on, a compôte of twelve oranges (Tangerines, if in season,) should be prepared in the following manner:—First, cut each orange into halves, remove the pithy core and the pips with the point of a small knife; then, with a sharp knife, pare off the rind and white pith, so as to lay the transparent pulp of the fruit quite bare, taking care to trim them neatly, and without waste; when the whole of the fruit is ready, throw it into a conve- nient-sized sugar-boiler, or stewpan, containing about a pint of syrup (made with one pound of sugar, and nearly a pint of spring-water); allow the pieces of orange to boil up gently in this for two minutes, and then drain them on a sieve. Boil the syrup down to about one- half of its original quantity; then, add two wine-glasses of curaçoa, and three table-spoonfuls of apricot-jam; mix the whole together, and pour it over the oranges in a basin.
Notes
—