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📝 Description
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🥘 Ingredients
1 pint of syrup No. 1512, 6 oranges.
👨🍳 Method
Peel the oranges, remove as much of the white pith as possible, and divide them into small pieces without breaking the thin skin with which they are surrounded. Make the syrup by recipe No. 1512, adding the rind of the orange cut into thin narrow strips. When the syrup has been well skimmed, and is quite clear, put in the pieces of orange, and simmer them for 5 minutes. Take them out carefully with a spoon without breaking them, and arrange them on a glass dish. Reduce the syrup by boiling it quickly until thick; let it cool a little, pour it over the oranges, and, when cold, they will be ready for table. [Illustration: COMPÔTE OF ORANGES.]
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Compote of Oranges, expecting a simple, old-fashioned dish. But this recipe has a delightful trick up its sleeve: the thin strips of orange rind infused into the syrup. This simple addition imparts a bright, fragrant note that elevates the entire dish. I found that using a microplane for the orange zest made quick work of this step, and the resulting compote was bursting with fresh, citrusy flavor. This compote is perfect for the weeknight cook looking to impress with minimal effort. The technique of simmering the orange pieces and reducing the syrup is straightforward, and the result is a elegant, vintage-inspired dessert. I served it chilled, straight from the fridge, and it was a hit at my dinner party. Next time, I might experiment with different citrus fruits or even a splash of grand marnier to mix things up. But as it stands, this compote is a charming, delightful end to any meal.
