Apple Compote In Red Jelly

It is done as the white, by only adding a sufficiency of Cochineal with the Marmalade to give it a proper redness, according to fancy. You may quarter it in the Plate, with white Compote, while it is cooling; pour it when it is almost cold, by which means it will not mix; or do it separately.

Compote D'autres Pommes, Compote Of Other Sorts Of Apples

The different sorts of Apples fit for Compotes, are done after the same manner as the Golden Pippins; only that they are not to be peeled, not having the same substance; they mostly all turn to a Marma-lade in the boiling.

Compote De Poires D'et'e, D'automne, & D'hyver. Compotes Of Summer, Autumn, And Winter Pears

They are all made much after the same manner: The small ones are done whole, being gored; the large ones are cut into halves or quarters: Boil them in Water till they yield to the finger, by pres-sing gently; put them into cold Water, and peel them properly; scrape the Tails, and put them into fresh Water again; drain and simmer them in clarified Sugar, skimming it well; then simmer on a smarter Fire till they are thoroughly done. If the Syrup is not strong enough, take out the Pears, and reduce it on the Fire: If you would have it white, add some Lemon Juice to the Sugar while clarifying; put the Pears in a Tureen, or any proper Vessel, pour the Syrup upon them, and cover them over with Paper till you use them, Compote de Poires a cuire.

Compote Of Baking Pears

Such Pears as are not fit to be eaten raw, are prepared as the Cap-apples, commonly called Black Caps; first fry them with a little Sugar in a Frying-pan, till the Rind can be rubbed off by washing in Water; cut them in two, and boil them in Water and Sugar, with a little Cinnamon; or bake them in the Oven as directed for Apples: If for a Compote, put a few bits of Lemon-rind in the Syrup, and reduce it to what consistence you think proper.

Compote Rouge - Red Pear Compote

It is done with the same sorts of Pears. Cut them into quarters, take out the Cores, and bake them a long while in a little Water, Sugar, a bit of Cinnamon, a few Cloves, and a glass or more of red Wine; stop the Pot very well with a Paste to keep the steam in, and simmer till the Syrup is quite reduced. - If you would chuse to have them whole, remember not to peel them.

Compotes De Coigns - Compote Of Quinces

Boil them in Water till they feel tender under the pressure of the finger; put them into fresh Water, take out the Hearts, and cut them into halves or quarters; finish them in clarified Sugar as all other Compotes.

Compote De Coigns En Gelee Vermeille - Compote Of Quinces, In A Lively Colour'd Jelly

Peel them raw, cut them into quarters, and stew them in Sugar, with a little Water; simmer slowly, and skim often; then stop the Pan very close, which will give them a pretty redness; when done very tender, reduce the Syrup to the consistence of a Jelly; cool it on a plate, as set forth in Apple Articles, and use it in the same manner upon the Quinces, in an open Compotier. - A Compote is also made of baked Quinces: Wrap them in several Papers, wet the last, and bury them in warm Ashes till they are tender; [hen peel and cut them into quarters, trim them as asual, and finish them very tender in clarified Sugar, skimming well in the boiling: Serve hot or cold.