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Apricots, Compote

A compote of apricots simmered in a saccharin syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Apricots, Compote

Ingredients

Directions

Prepare

  1. Halve the apricots and remove the stones.

  2. Blanch the kernels.

Poach

  1. Boil 1½ pints of water with 12 grains of saccharin.

  2. Add the apricots and simmer gently for a few minutes.

  3. Remove the apricots, drain them, and arrange them in a dish.

Finish

  1. Once the syrup is cold, pour it over the apricots and place half a kernel on each piece.

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

What each ingredient does

Apricots
Provide the main fruit body and flavour, softening gently when simmered in syrup.
Saccharin
Adds sweetness to the syrup without sugar.
Kernels
Add a nutty, almond-like aroma to each apricot.

The step that matters

Simmer the apricots gently. A gentle simmer softens the fruit while keeping its shape. A hard boil breaks the apricots apart and makes the syrup cloudy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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