Make a syrup of 28° (see page 513). When it is boiling drop the fruit in, a few pieces at a time, so it will not get broken or crushed. Let it cook until tender, but still firm enough to hold its form. Remove it carefully with a skimmer. Arrange the pieces in regular order, overlapping, or piled like uncooked fruit in a glass or silver dish. After the fruit is cooked, let the syrup boil down until thick, or about 32°, and strain it over the fruit. Let it cool before serving.
Pare and core the apples; leave them whole, or cut them into halves, quarters, or thick round slices. Boil them until tender, and finish as directed above. Have a few slices of lemon in the syrup and serve them with the fruit. Pieces of cinnamon and cloves boiled with the fruit give a good flavor.
For jellied apples boil down the syrup to the jelly point. When partly cooled pour it slowly with a spoon over the apples, so enough will adhere to give them a glaze. The center of the apples may be filled with a bright-colored jelly or jam.
Use pears that are not quite ripe. Cut them in two lengthwise, splitting the stem. Remove the core carefully with a scoop. Boil and serve them as directed above.
Peel the fruit and cut it in halves. Prepare it as directed above. Mix with the syrup some meats taken from the pits.
Peel the oranges down to the pulp, using a sharp knife. Cut them in two crosswise. Remove with a pointed knife the core and seeds from the center. Boil them, one or two at a time, until tender, in a syrup with a little lemon-juice added, and be careful to keep them in good shape. Boil the syrup down until it threads, and pour it over the oranges piled in a glass dish. A candied cherry in the center of each one gives a pretty garnish. Orange compote is good served plain, or with whipped cream, with ice-creams, Bavarians, or corn-starch puddings. Mandarin oranges make a delicious compote.
COMPOTE OF ORANGES GARNISHED WITH CANDIED CHERRIES. (SEE PAGE 536).