No. 2033 — Mixed Fresh and Dried Fruit Compote
English historical translation of Molokhovets recipe No. 2033 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and cook dried pears, apples, prunes, dried apricots and figs. Separately scald raisins and currants under cover for fifteen minutes, drain, sort and cook.
Peel and core fresh sweet apples and poach separately with sugar.
Strain their cooking syrup through cloth, add remaining sugar and reduce to one and a half or two glasses, flavouring with shredded lemon or orange zest.
Arrange dried fruit in a high mound on a dish, scatter currants and cherries from preserves, and surround with the cooked fresh apples alternating with halved figs.
Pour cooled syrup over, with half a small glass sherry added if desired.
To provide
3 apples, 8 figs and 8 pears 9 dried apples 2–3 spoonfuls dried cherries 18 prunes and 8 dried apricots ¼ glass raisins and ⅛ glass currants | 1 spoonful cherries from preserves ¼–¾ pound sugar Orange or lemon zest Optional ½ small glass sherry |