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Currant Compote

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: White currant and syrup work together. They rank in the top 40% of all ingredient pairs, and cooks put them together in 4 recipes. The science ↓

Currant Compote

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Remove seeds from the currants and rinse them in cold water.

  2. Drain the currants using a sieve.

  3. Boil syrup until it reaches a feather consistency.

  4. Add the currants to the boiling syrup and let them boil for 2-3 minutes.

  5. Skim the mixture to remove any impurities and let it cool.

  6. Serve the compote in compotiers.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White currant + syruptop 40% of all pairs
    Smell alikelow
    Cooked together4 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

More currant compote recipes

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