Home › The Principles of Cookery › Apples and Apricots, Compote Of

Apples and Apricots, Compote Of

Place in a saucepan half a pound of sugar and half a pint of water. Let it boil for ten minutes to thicken, then put into it eight or nine golden pippins pared and cored without being divided. Let them simmer very gently until they are clear and soft, but not broken. Lift them out carefully, and lay them in a deep glass dish; pour round them some good cold custard, and put on the top of each apple a spoonful of apricot jam. Probable cost, 1s. 4d. Sufficient for five or six persons.