No. 2752 — Apple Compote
English historical translation of Molokhovets recipe No. 2752 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and core 2 pounds of sweet apples, stud with cloves, cut large ones into quarters and medium ones in halves, and leave small apples whole. Cook in a thin syrup with cloves and a piece of cinnamon until tender but not falling apart; drain in a sieve.
Strain the syrup and add the remaining sugar, zest and juice of ½ lemon. Reduce to 1½–2 glasses. Add ¼–1 glass of white grape wine, bring briefly to a boil and pour over the apples arranged in a dish, salad bowl or glass bowls.
Serve cold, garnished with preserved cherries and red- or blackcurrant jelly preserve. When serving beside roast meat, make the compote very sweet and omit the wine and preserved-fruit garnish.
To provide
6–12 apples, or 3 pounds. ¼–¾ pound of lump sugar, about ½–2¼ glasses. 10–20 cloves. | Cinnamon, about one vershok. ¼–1 glass of French white wine. ½ lemon. |