Compote of Peaches

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For the syrup
For the compote
Instructions (8)
  1. Pare half a dozen ripe peaches.
  2. Stew them very softly from eighteen to twenty minutes, keeping them often turned in a light syrup.
  3. Make the syrup with five ounces of sugar and half a pint of water boiled together for ten minutes.
  4. Dish the fruit.
  5. Reduce the syrup by quick boiling.
  6. Pour the reduced syrup over the peaches.
  7. Serve them hot for a second-course dish, or cold for rice-crust.
  8. Add a little lemon-juice to the syrup, and the blanched kernels of two or three peach or apricot stones, if desired.
Original Text
COMPÔTE OF PEACHES. Pare half a dozen ripe peaches, and stew them very softly from eighteen to twenty minutes, keeping them often turned in a light syrup, made with five ounces of sugar, and half a pint of water boiled together for ten minutes. Dish the fruit; reduce the syrup by quick boiling, pour it over the peaches, and serve them hot for a second-course dish, or cold for rice-crust. They should be quite ripe, and will be found delicious dressed thus. A little lemon-juice may be added to the syrup, and the blanched kernels of two or three peach or apricot stones. Sugar, 5 oz.; water, 1/2 pint: 10 minutes. Peaches, 6: 18 to 20 minutes. Obs.—Nectarines, without being pared, may be dressed in the same way, but will require to be stewed somewhat longer, unless they be quite ripe.
Notes
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