Ingredients
- six quinces -- ^they must be ripe -- take the cores out
- 68 compotes
Directions
1
Take five or six quinces — ^they must be ripe — take the cores out, and scald them in boiling water, take off the skin, and cut each in half ; afterwards, stew them in clarified sugar, and a little lemon-peel and juice. When enough done, put them in a compotier, boil up your
2
68 COMPOTES.
3
syrup^ and add a glass of red wine and a little more sugar. It must be poured over your fruit.
By Frances Crawford ·
Recipe sourced from
internet_archive