Home › The Principles of Cookery › Apricots, Compote Of

Apricots, Compote Of

Take one dozen large sound apricots; halve them, remove the stones, and blanch the kernels. Put three-quarters of a pound of loaf sugar into an enamelled stewpan with a pint and a half of water. Let it boil; then put in the apricots, and let them simmer very gently for a few minutes. Take them out, drain them, and arrange them in a dish. When the syrup is cold, pour it over the fruit. Put half a kernel upon each piece of apricot. Probable cost, 1s. 3d. Sufficient for four or five persons.