Compote of fruit simply means fruit cooked in syrup.
Prepare the fruit by peeling it if necessary, leave whole or cut in half. Make a syrup of equal quantities sugar and water, drop the fruit into it, put on the lid of saucepan and allow to cook gently until the fruit is tender, then drain from the syrup and put into a glass dish. Allow the syrup to boil quickly till thick and syrupy, then cool and pour over fruit.
If liked, the syrup may be thickened with a little arrowroot mixed with a little cold water and stirred into the boiling syrup. It will be clear and transparent.
Use various kinds of fruit - grapes, peaches, apricots, pears, pineapple, strawberries, oranges, etc. Cut up the larger fruits, and in the case of oranges, remove any tough membrane. Sprinkle with a little sugar and leave in a dish. Make a syrup by boiling 2 cups sugar and 3 cups water, till reduced to a pint. Pour over the fruit while boiling hot, and leave in a cool place for 24 hours. Serve cold. In the case of hard fruits, the fruit should be simmered in the syrup until sufficiently cooked, but not broken.
Take any stewed fruit, rub through a sieve and mix thoroughly with an equal quantity of whipped cream. Serve in custard glasses with sponge fingers.
1 cup milk; 1 egg; 1 tablespoonful maizena; 2 tablespoonfuls sugar; 2 cups fruit pulp.
Make a custard of milk, egg, maizena and sugar, then add 2 cups of stewed fruit passed through a sieve. Chill and serve. Instead of custard, use one cup whipped cream. Cape gooseberries, strawberries, bananas and apricots are delicious served this way.