No. 2762 — Compote of Assorted Fruits
English historical translation of Molokhovets recipe No. 2762 from the 1901 Russian cookbook, retaining original methods and measures.
Wash dried pears, apples, prunes, dried apricot halves (sheptala) and figs, and cook them until tender. Scald raisins and currants in water, cover for a quarter of an hour, drain, pick over and cook them separately.
Peel and core fresh sweet apples, then cook them separately in water with sugar. When tender, remove the apples. Strain their syrup through a napkin, add the remaining sugar, reduce to 1½–2 glasses and strain once more.
Arrange the dried apples, pears, prunes and raisins in a tall mound on a dish. Scatter currants and cherries taken from preserves over the top. Surround with the cooked fresh apples, alternating them with halved figs.
Flavour the apple syrup with finely shredded lemon or orange zest while reducing it, let cool and pour over the fruit. A half small glass of sherry may be added if desired.
To provide
3 fresh apples, 8 figs and 8 pears. 9 dried apples. 2–3 tablespoons of dried cherries. 18 prunes and 8 dried apricot halves. ¼ glass of raisins and ⅛ glass of currants. | 1 tablespoon of cherries from preserves. ¼–¾ pound of sugar. Orange or lemon zest. (½ small glass of sherry). |