Mrs Beetons Puddings and Desserts Revisited
Compote of Apples
(Soyer’s Recipe, A Dessert Dish)
6 Ripe Apples
285ml (½ pint) Water
225g (8oz) Sugar
1 Lemon
Green Angelica or Candied Citron
Select the apples of a moderate size, peel, core and cut into halves, rub each piece with a little lemon.
Put the sugar and water into a saucepan and boil until it forms a thickish syrup.
Then add the thinly cut lemon rind and juice.
Add the apples and allow to simmer until tender.
Remove them very carefully, drain on a sieve and reduce the syrup by boiling it quickly for a few minutes.
When both are cold, arrange the apples neatly on a glass dish, pour over the syrup and garnish with strips of green angelica or candied citron.
Smaller apples may be dressed in the same manner, they should not be divided in half, but peeled and the cores pushed out with a vegetable cutter.
Time: 10 minutes to boil the sugar and water together. from 15 to 25 minutes to simmer the apples.
Sufficient for 4 or 5 persons.
Seasonable from July to March.
COMPOTE OF APPLES
(Soyer’s Recipe, a Dessert Dish)
1515. INGREDIENTS - 6 ripe apples, 1 lemon, 1/2 lb. of lump sugar, 1/2 pint of water.
Mode - Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron. Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled and the cores pushed out with a vegetable-cutter.
Time - 10 minutes to boil the sugar and water together; from 15 to 25 minutes to simmer the apples.
Average cost, 6d.
Sufficient for 4 or 5 persons.
Seasonable from July to March.
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