No. 2755 — Apple and Prune Compote
English historical translation of Molokhovets recipe No. 2755 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and cut the apples, stud them with cloves and boil in water with cinnamon and sugar until tender. Drain through a sieve and place on a dish.
Boil the washed prunes separately, lift out with a slotted spoon and arrange around the apples. Add sugar to the apple cooking syrup, reduce, strain and pour over the fruit.
Lemon or orange zest may replace the cinnamon and cloves. The source says not to add the prune cooking liquid to the compote and notes its traditional use separately.
To provide
1 pound of apples or ¼–½ pound of prunes (as printed). 5–10 cloves and a piece of cinnamon. | Or lemon and orange zest. ¼–½ glass of lump sugar. |