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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Stewed fruit compotes, often sweetened with additional sugar, are generally eaten as accompaniments to other foods, whether as a side dish to cooked meats or fish, spooned over breakfast cereals, or served with custard or cream as a simple dessert. Although they are not made for long keeping, the action of pectin and sugar seen in jams and jellies has the effect of preserving this fruit for several days. Compotes of fruit with honey were made for Roman tables, and similar dishes of sweetened stewed apples with almond milk and fig compote appear in The Forme of Cury (1390), the earliest English-language cookery manuscript.