Home › Compotes, Etc., of Fruit › Compotes, Etc., of Fruit

Compotes, Etc., of Fruit

Abricots au riz are stewed apricots with rice.

Served round a shape of rice cream, with apricot syrup, they are called à la Condé.

Pears, peaches, apples, plums, etc., are dressed in the same way. à l'Américaine-halves of stewed apricots on croûtes of fried bread, glazed with sugar; served with custard.

Compote d'abricots-apricots boiled in syrup. It is also made of green apricots.

Compote d'abricots à la Breteuil-half apricots sprinkled with sugar and broiled; served with apricot and raspberry syrup. À la crème, it is served with cream or custard.

Pain d'abricots is a mould of apricot purée; it is served with cream in the centre.

Meringue d'abricots-apricot marmalade with custard over it, and meringue mixture on the top. Croûtes aux abricots are fried slices of bread spread with preserved apricots, and served with a syrup of apricots.

Pêches en surprise are stewed peaches served in little cases, covered with cream.

Chartreuse de pêches is a mould ornamentally lined ENTREMETS. with pieces of peaches, and filled with peach marmalade.

Compote de pêches-peaches boiled in syrup. They are also dressed in the same way as apricots.

Compotes can be made of any fruit, but soft ripe fruit requires no cooking, if boiling syrup is poured over it.

Prunes au riz are stewed plums or prunes with rice.

Gâteau, or Pain, de Mirabelles is a mould of Mirabelle plum marmalade. As Meringue de prunes, plums are dressed in the same way as apricots.

Pain de prunes à la crème is a mould of stewed prunes, currant jelly, etc.; served with whipped cream in the centre.

Pain de prunes de damas is a mould of damson cheese or marmalade.

Croûtes aux reine-Claudes, brugnons, etc., are little patties of fried bread filled with compote of greengages, nectarines, or other fruit, and the syrup poured round.