815. Compote of French Plums.—Put half a pound of French plums into a stewpan, with a gill of water, the same of wine, the rind of half a lemon cut thin, two cloves, and a good spoonful of sugar, let them simmer about twenty minutes, and when cold take out the lemon and cloves, and they are ready to serve.
[Compotes of Fruit Simplified.]
AS I usually make them when alone, or, if not, for a very ceremonious dinner-party. The whole of the following must be done over a very slow fire.
816. Pears.—Cut six ripe middling-sized pears in halves, peel neatly, cut out the cores, and put them into a stewpan, with a quarter of a pound of powdered sugar, the juice of a lemon, the thin rind cut into strips, and a very little drop of water, set them upon the fire, stewing them until tender; they will form their own syrup; put them in a basin until cold, when they are ready to serve.
817. Pippins.—Peel and cut four apples into quarters, take out the cores, and stew them as directed for pears, but using the rind of an orange instead of the rind of a lemon.
818. Oranges.—Prepare four oranges as directed (No. 814), which put into a stewpan, with a quarter of a pound of powdered sugar, and the juice of another orange; set them upon the fire, and when the syrup becomes sufficiently thick to adhere to the pieces of orange, they are done; when cold, dress them in a circle upon your dish, with strips of angelica between each.