No. 2023 — Apple Compote
English historical translation of Molokhovets recipe No. 2023 from the 1901 Russian cookbook, retaining original methods and measures.
Peel, core and stud sweet apples with cloves. Quarter large, halve medium and leave small apples whole.
Poach in syrup with cinnamon and cloves until tender but intact, then drain.
Strain the syrup, add remaining sugar, lemon zest and juice and reduce to one and a half or two glasses.
Add white wine, boil once and pour over the apples. Chill and serve, optionally garnished with preserved cherries and currant jelly.
As an accompaniment to roast meat, use more sugar and omit wine and preserves.
To provide
6–12 apples or 3 pounds ¼–¾ pound lump sugar, about ½–2¼ glasses 10–20 cloves | Cinnamon, one vershok ¼–1 glass white wine ½ lemon |