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.

Compote Of Greengages

Take about twenty large and perfectly sound greengages, wipe and put them in a copper sugar-boiler with half a pound of loaf-sugar and half a pint of water; when it has boiled, cover the pan, move it to the side of the fire, and simmer gently for ten minutes. Take out the greengages, strain the syrup, put it back in the sugar-boiler, and reduce to thirty degrees. Arrange the greengages tastefully in a compote dish and pour the syrup over them.

Compote Of Green Gooseberries

Take the gooseberries, cut each one at the side so as to squeeze out the seeds, and scald the jackets in hot water until they rise to the top. Take them out and put them in salted cold water to make them green. Place them in clarified syrup, and simmer, letting them remain for some time in this syrup to sweeten them well. When they have remained long enough, take them out, and arrange in the compote-dish. Let the syrup continue to boil gently until thick. Pour it over the gooseberries, and serve.

Compote Of Grapes

Take a bunch or two of fine grapes, cut the stalks off, and make a little slit in each and pick out the stones with the point of a quill. Boil some syrup to the large pearl degree, put in the grapes and boil them up three or four times. When cold, skim off any scum that may have risen to the top. Arrange the grapes in a compote-dish, and serve.

Compote Of Hazel Nuts

After cracking, carefully remove the kernels from some freshly gathered hazel nuts; put them on a dish, squeeze over a few drops of lemon juice, and leave them for an hour or two. Drain the nuts free from the juice, arrange them in a pyramid in a compote-dish, pour over thick syrup flavored with noyeau, and serve.

Compote Of Lemons

Pare the lemons very thinly, turning them spirally, make some transverse incisions upon them, and cut out some fancy designs. Place the lemons in a saucepan with sufficient water to cover, and boil gently for about twenty minutes. Drain the lemons, put them into a sugar-boiler with some syrup, and let them simmer for about twenty minutes longer. At the end of that time put the lemons into a basin with the syrup, and leave them for several hours. When ready to serve, arrange them in a compote-dish and pour the syrup over them.