from C Ranhofer, chef of Delmonico’s, New York

Compote of peaches

Henri Fantin Latour - Two Peaches and Two Plums, 1899Peel, quarter and remove the stones from twelve ripe peaches. Into a saucepan, put two cupfuls of cold water and one of sugar. Boil for one minute, skim and add the peaches. Cook for five minutes, stirring from the bottom to prevent them breaking. Skim the fruit out carefully and place in a glass dish. Boil the syrup five minutes longer. Add one-half a cupful of white wine and pour over the peaches.

Compote of oranges

Peel and slice eight fresh oranges, arrange the fruit in layers in a dish, sprinkling each with sugar. Add another layer of fruit and one of sugar; repeat until the dish is filled. Allow to stand for an hour, then drain off the syrup into a saucepan. Add the juice of one lemon and boil for 10 minutes. Take from the stove and then pour over the oranges when cool.

Compote of gooseberries

Prepare the berries amd wash well. Put them in a saucepan and cover with water and boil until they are tender. Drain them and put in a dish. Boil one cupful of sugar and one of water until it looks thick. Take from the stove and add one-half a cupful of white wine, and when cold, turn over the berries.

About this story

Source publication: The San Francisco Call

Source publication date: December 24, 1899

Notes: How to get the Christmas Dinner

Filed under: 1890s, Christmas, Condiment recipes, Dessert recipes

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