Both orange and lemon peels are candied by the same process, but they must never be put in the same vessel of salt and water, nor must they be candied together, or the distinctive flavors would be lost.
XXIX.
MISCELLANEOUS SWEETS.
Under this head I intend to give a few sweets that seem to me unusually good, although they may not always be novel, except in manner of serving. A compote of fruit has nothing new about it, yet by the way in which it is served it may simply be “stewed fruit,” or it may be a dish fit to find a place even in choice cookery.
In making compotes great care must be taken to preserve the shape and color of the fruits. In order to do this they must be quickly peeled and dipped into strong lemon juice and water, and dropped into syrup in which also a little lemon juice has been squeezed. Pass the blade of the knife over its own marks to obliterate the appearance of peeling. Peaches and apricots may be boiled up without peeling, and (unless they are allowed to get too soft) the skins will be removed easily. It will be observed that hard fruits such as apples are simmered in thin syrup to get tender, while rich soft fruits are dropped into syrup boiled to candy height.
Apple Compote No. 1.—Cut up and boil half a dozen apples in a pint of water. When they are quite soft strain the juice from them without squeezing; put to it half a pound of granulated sugar and the zest of a lemon (the zest is the peel so thin that the knife blade can be seen, through it while paring), together with the juice. Let this syrup boil for a minute; skim it. Then pare half a dozen fine cooking apples; core them; let them boil gently in the syrup until quite tender, but not in danger of breaking. Take them up on a perforated skimmer. When cold, put the apples into a compote dish. Boil the juice to a jelly; pour part of it over the apples; dip a plate in cold water, drain it, and then pour out the rest of the jelly into it: it should only cover it about the thickness of thick paper. When stiff, warm the under-side of the plate very slightly, pass a broad thin knife under, and lay the sheet of jelly over the apples in the compote dish.
Apple Compote No. 2.—Prepare the apples as in last recipe, but before the last sheet of jelly is laid over them ornament with rings and leaves of angelica, and any red jelly or preserve cut in thin slices and stamped out with tiny tin cutters in leaves, stars, or fancy shapes (stiff red currant jelly of red quince may be used); decorate thus each apple; then lay the thin sheet of apple jelly over all.
Compote of Stuffed Apples.—Prepare the apples as in the foregoing recipes, taking care to core them all through without splitting the apple. When the apples are done, fill the centre with orange marmalade or apricot preserve. Boil the syrup down till it will glaze; pour it over the apples when they are ice-cold, the syrup also only warm enough to remain liquid. By this means the rich coating will remain over the apples, while if both were warm it would run off.
Compote of Apples or Pears Grillé.—If you have any apples or pears left from a compote (or you may, of course, prepare them especially), put them into a frying or sauté pan over a brisk fire; put with them any syrup there may be and a cup of sugar just dissolved in water; boil rapidly down to a pale caramel, rolling the apples with a fork so that they become covered with the caramel. Take great care that the syrup does not burn; remove it from the fire the moment it begins to change color. The apples should now have an even glossy surface; as each is finished put it at once into the compotier. Pour a little curaçoa syrup round just before sending to table.