Another Compote of Barberries for Dessert
Ingredients
Directions
Boil the sugar with ¾ pint of water until it forms a syrup.
Add the bunches of barberries to the syrup.
Simmer for 5 to 6 minutes until the barberries are transparent.
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
- Barberries
- Provide the main fruit flavour and tartness, and their skins turn translucent as they cook.
- Sugar
- Sweetens the fruit and, dissolved in water, forms the syrup that the barberries cook in.
The step that matters
Simmer until the barberries are transparent. Simmering too briefly leaves the fruit tough and underdeveloped, while overcooking can break the skins and turn the compote mushy. Watching for translucency signals that the skins have softened and the fruit has absorbed syrup.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.