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Classic
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stirring occasionally. After they are done take them out of the juice with a
skimmer, let the juice cook to a syrup and serve with the cherries.
9. Currant Compot. Take from the stems but do not wash them, sprinkle with
sugar, in layers, and do not cook longer than until the berries are done,
pouring the juice over the berries, then take them out with the skimmer. Cook
the syrup for a little while and serve cold with the compot.
10. Raspberry Compot. Pick over the berries and slowly and carefully cook them
the same as currants, as they must be served neatly.
11. Huckleberry Compot. The berries are cleaned and washed and put on a
colander, and after they are drained, cook with sugar and cinnamon until done,
as they lose too much juice when cooked longer. Then either lay a roll into the
bottom of the dish and pour the juice over this, or take the berries out of the
dish, let the juice cook a little while longer and when serving stir through it
a spoonful of thick cream or a little dissolved cornstarch.
12. English Huckleberry Compot. After the berries are washed let them drain on a
sieve, put into a stone jar, sprinkle in layers with plenty of sugar and
cinnamon, cover with a china plate and put the jar into boiling water and cook
uninterruptedly until the berries are done. Send to the table without any
further addition.
13. Mulberry Compot. Take wine, sugar and a little grated lemon peel, put it on
the stove, throw in the cleaned mulberries and proceed as in cooking currants.
14. Peach and Apricot Compot. The fruit is peeled stoned, halved and cooked for
5-10 minutes with sugar, a little white wine and a few of the stones but not too
soft, Then lay them into a glass dish, the round side to the top, cook the juice
for a few minutes and proceed as given under No. 1.
15. Half-Frozen Peaches. Peel very ripe peaches, cut thorn into halves, sprinkle
well with sugar and put into a freezer. Keep the freezer in ice until the
peaches
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