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Classic
Cook Books
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page 251
Pear compote.
Peel the pears lengthwise and cut them in two so that each half retains a part
of the stalk. Remove the core with a pen-knife, scrape the stalk and cut it away
partly. Next proceed as when making apple compote. But if the pears are hard
they need to boil two or three hours. They are served cold with apple jelly for
garnishing.
Cherry compote.
Treat this as plum compote, but with the difference that you leave the cognac
out. Instead thereof stir in two tablespoonfuls corn starch soaked in water. By
this the juice becomes thicker. Shake the cherries in this carefully until they
cool, when the compote is ready.
Orange compote.
Peel and wash the oranges, freeing them well from the white thin skin; cut them
in smaller or larger clefts, sugar them, and put them up on glass platter.
Apple marmelade.
Soft and ripe apples are to be cut in thin slices and boiled in a little water
to a mash, then
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