Greengage Compote
Ingredients
Directions
Prick the greengages with a fork.
Place them in a pan of water with a little coarse sea salt.
Heat the pan until the greengages are tender.
Transfer them to cold water and let them stand for 2-3 hours.
Warm the greengages in syrup until it reaches the 'Large Thread' stage.
Serve when cold.
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.
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