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📝 Description
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🥘 Ingredients
6 ripe apples, 1 lemon, 1/2 lb. of lump sugar, 1/2 pint of water. [Illustration: COMPÔTE OF APPLES.]
👨🍳 Method
Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron. Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled and the cores pushed out with a vegetable-cutter.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Compote of Apples this week, eager to bring a touch of Victorian elegance to my modern kitchen. The process was surprisingly straightforward, despite the old-fashioned language. I found that the key to success was in the timing — letting the syrup thicken before adding the apples ensured they didn't turn to mush. The real delight came when I tasted the finished compote. The apples retained a lovely firmness, and the syrup had a bright, lemony sweetness that was utterly refreshing. I was surprised by how well the simple ingredients came together; the lemon rind added a subtle depth of flavor that I didn't expect. This compote would be perfect for a weeknight cook looking to elevate a simple dessert. Serve it chilled, straight from the fridge, for a delightful end to any meal.
