Baked Compôte of Apples

Our little lady’s receipt

Ingredients

  • Apples, 2 quarts
  • rind, quite small lemon
  • sugar, ½ lbs.: 1 in slow oven; or some hours baking in a very gentle one.

Method

Put into a wide Nottingham jar, with a cover, two quote of golden pippins, or of the small apple which resembles them a appearance, called the orange pippin (this is very plentiful in the county of Kent), pared and cored, but without being divided; strew amongst them some small strips of very thin fresh lemon-rind, three on them, nearly at the top, half a pound of good Lisbon sugar, and set the jar, with the cover tied on, for some hours, or for a night, into a very slow oven. The apples will be extremely good, if not too quickly baked: they should remain entire, but be perfectly tender, and clear in appearance. Add a little lemon-juice when the season far advanced.

Obs.—These apples may be served hot as a second course dish; or cold, with a boiled custard poured round or over them. They will likewise answer admirably to fill Gabrielle’s pudding, or a vol-au-vent à la crème.

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