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Syrup for Compotes

The quantity of sugar used in preparing syrup for compotes must vary with the nature of the fruit. Every acid fruit will, of course, need more sugar than luscious fruit. For a good many kinds of fruit half a pound of sugar may be boiled in three-quarters of a pint of water. Syrup thus made is not intended to keep. To make it, dissolve the sugar in the water, and boil it till clear. Remove the scum as it rises. Time to boil, about a quarter of an hour.