Another Compote of Barberries for Dessert
Ingredients
Directions
Combine ¾ pint of water and 12 to 16 oz of sugar in a saucepan and boil until it forms a syrup.
Add the bunches of barberries to the syrup and simmer for 5 to 6 minutes.
Use a copper or enamelled pot to prevent discoloration.
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 tart fruit flavour and bright colour that the compote is built around.
- Sugar
- Sweetens the fruit and dissolves into the syrup that coats and preserves the berries.
The step that matters
Simmering the barberries in the syrup. Barberries are very tart and their colour can fade or turn dull if overcooked or cooked in a reactive pot. Simmering only until the berries soften keeps the fruit intact and the colour bright.
“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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