2 cup water
1 cup pitted prunes
1 cup dried appricots
2 medium red pears, cored and sliced
1/4 cup sugar
1 cup amaretto
1 tsp shredded lemon peel
Directions
In a medium saucepan combine water, prunes, and apricots. Bring to a
boil. Remove from heat and let stand for 15 min. Drain, reserving 1/2
cup liquid. Leave prunes and apricots on the side. In the 1/2 cup
liquid, combine pears, Amaretto, sugar and lemon peel. Cover and
simmer 10 minutes until the pears are crisp-tender. Stir in prunes
and apricots and heat through. Serve warm over vanilla ice-cream or
frozen yogurt. Also makes a wonderful topping for pound cake.
Servings: 1 servings
Amaretto Compote*** Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit
The History of Recipes
Food historians have traced the existance of recipes back into the distant past, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to historians is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves on a few more years there are some interesting books published in the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of the period. During the succeeding few hundred years, the powerful families of Europe strove to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications were greatly in demand as a result of better eduction, people having increased leisure time and having more money. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Amaretto Compote___ recipe.
