This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
IF you would have it of a fine white, peel some Golden Pippins, cut them in two, and take out the Cores; put them into cold Water as you prepare them; then boil them with a little Water, a quarter of a pound of raw Sugar, and a few slices of Lemon; boil on a slow Fire, and when they are done very tender, take them out gently, to put into the Compotier; sift the Syrup through a Sieve, reduce it to the second Degree, (grand Lisse) and serve upon the Apples. Observe, that this is meant for a small quantity; for more, proportion the Sugar according to taste for sweetness, and the Lemon the same; cut a little off the Rind of the Lemon to mix with the Compote.
Being rubbed very clean, cut the Apples without paring, take out the Hearts, prick each piece in several places with the point of a Knife, and boil with a little Water and Sugar: It is sufficiently done when the Apples are tender. - This will do for present use, but will not keep any time, unless the Syrup is reduced to a stronger consistence.
Cut six or eight Golden Pippins into slices, boil them in a little Water to a Marmalade, sift it in a Sieve, and mix with it a pound of clarified Sugar; put in six or eight Golden Pippins whole, being peeled and gored properly, and boil all together till the Apples are done tender; take them out gently to put into the Compotier, or what kind of Dish you please; sift the Syrup again through a Sieve, reduce it on the Fire till it quits the Spoon like a strong Jelly, then let it cool on a plate, and Hide it upon the Apples, which may be done by warming the Plate a moment.
Cut the Apples in two without peeling; cut out the Hearts, or take them out at one end, without parting the Apples; put them on a Baking-plate, with Sugar-powder under and over, and a little Water; bake in the Oven, or with a Brazing-pan Cover upon a How Stove. - They are also done after this manner, with bits of Cinnamon and Lemon-rind stuck in the Apples, red or white Wine in the Dish instead of Water, and more Sugar to correct the sharpness of the Wine.
Are done as the white Compote, if you chuse to stuff them with the same Marmalade; otherwise boil Apples pretty much gored, with a little Water, Sugar clarified, and bits of Lemon-peel: When done tender, stuff the Apples with Apricot Marmalade, or any other sort; sift and reduce the Syrup to a Jelly, let it cool on a Plate, and just warm it when you want to garnish the Apples with it.
Such Compotes as have been served, or begin to lose their colour and goodness, may be made ser-viceable still, by putting the Fruits into a Frying-pan, with a little of the Syrup; colour them on both sides, take them out, and add a little raw Sugar to the Sy-rup, which reduce to a Caramel; masquerade the Fruits, either by pouring it over, or by rolling them therein: Serve on a Plate or Compotier, Compote de Pommes en Gelee rouge.