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Compote aux Confitures

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

May, 1867

Peel some apples, leave them whole, but take out the cores. Put a little water in the preserving-pan, and let the apples cook, with a large lump of sugar, taking great care that they do not break. Place the apples in a glass dish, and when they are cold, fill the center of each with apricot-jam, or and recherche preserves. Boil the liquid until it jellies, pour it into a dish that it may take its form, let it cool, and then put it over the apples without breaking it. The French receipt adds that the jelly will leave the dish easily if it be dipped for an instant into hot water, but as this would be likely to dull the jelly, it is a better plan to just dip shape, jelly and all, into cold water, a plan followed by good confectioners.

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