Compote of Plums for Chartres Bananas

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Open the plums at the side so that the stones can be removed, close them up again and form them into an egg-shape.
  2. Put the prepared plums into a saucepan with the peel of a lemon, a few drops of Marshall’s Carmine, two bay-leaves, half a split pod of vanilla, and four ounces of Marshall’s Cane Sugar.
  3. Cover these ingredients with cold water.
  4. Simmer for about one hour.
  5. Take up the plums, remove the flavouring ingredients (lemon peel, bay-leaves, vanilla pod), and leave the compote till cold.
  6. Mix in a large wineglass of Marshall’s Maraschino Syrup and half a wineglass of brandy.
  7. Use the compote.
Original Text
COMPOTE OF PLUMS FOR CHARTRES BANANAS.—Take a half or three quarters of a pound of French plums, open them at the side (so that the stones can be removed), close them up again and form them into an egg-shape; put them into a saucepan with the peel of a lemon, a few drops of Marshall’s Carmine, two bay-leaves, half a split pod of vanilla, and four ounces of Marshall’s Cane Sugar; cover these with cold water, simmer for about one hour, take up, remove the flavouring, and leave the compote till cold, then mix in a large wineglass of Marshall’s Maraschino Syrup and half a wineglass of brandy, and use.
Notes
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