No. 2568 — Compote of Fresh Apples
English historical translation of Molokhovets recipe No. 2568 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and core 2 pounds of sweet apples and stud them with cloves. Cut large apples into quarters, medium apples in halves, and leave small apples whole. Simmer them gently in a thin syrup flavoured with cloves and a piece of cinnamon; they should become tender without falling apart. Lift onto a sieve to drain.
Strain the syrup, add the remaining sugar and the zest and juice of half a lemon, and reduce to 1½–2 glasses, depending on preference. Add ¼–1 glass of grape wine and bring once to the boil. Pour over the apples arranged on a dish, in a salad bowl or in glass serving bowls.
Serve cold, topped with preserved cherries and red- or black-currant jelly preserve. When serving this compote with roast meat, the source instructs that it be very sweet, without added wine or a garnish of preserves.
To provide
6–12 apples, or 3 pounds. ¼–¾ pound sugar in lumps (½ to 2¼ glasses, as printed). 10–20 cloves. | A piece of cinnamon about a vershok long. ¼–1 glass of French white wine. ½ lemon. |