No. 2757 — Plum Compote
English historical translation of Molokhovets recipe No. 2757 from the 1901 Russian cookbook, retaining original methods and measures.
For slightly underripe plums, slit the skins and remove the stones. Lower into boiling water until the skins split, drain and peel. Put into boiling syrup made from ½ pound of sugar, 4 glasses of water, 10–20 cloves and cinnamon or vanilla.
Cook until tender, lift the plums onto a dish with a slotted spoon, strain and reduce the syrup to the desired consistency, then cool and pour over them.
If the plums are ripe, bring them to the boil only once, peel and arrange on a dish, then pour over cold prepared sugar syrup with cinnamon and vanilla. The skins are not removed from white plums or greengages.
To provide
40–60 plums. ¼–¾ pound of sugar. | 6–12 cloves. Cinnamon or vanilla. |