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Compote of Figs

Put in a basin the required quantity of figs with the juice and peel of one or two lemons; pour over sufficient boiling water to cover and leave until cold. For every two pounds of fruit, put in a preserving-pan half a pound of granulated sugar and one pint of water, boil until the sugar is dissolved, then drain the figs and put them in the syrup with one thinly-sliced lemon without seeds, and simmer gently until tender. Leave the figs in the syrup until cold, then group them in the center of a glass dish, pour the syrup over, and serve.

Compote of Fruits with Iced Champagne Select two fine cooking-pears, peel, core and cut in quarters, and put them in a sugar-boiler with syrup at sixteen degrees and sufficient prepared cochineal to make the pears a good pink; then take two large cooking-apples, peel, core and cut in quarters and put them in a sugar-boiler with syrup at sixteen degrees, and cook some stoned greengages in the same way; when all the fruits are ready, put them on a wire-sieve to drain until cold. Pour half a bottle of champagne in a freezer, together with one teacupful of syrup at thirty degrees, and let it freeze. Arrange the cold fruit in a compote dish, pour over the frozen champagne and syrup, and serve.