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
It is quite possible to prove the history of written cooking instructions way back into the distant past, in fact as far back into history as pharonic Egypt, and possibly even further. However, generally, these ancient cook books were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. He also tells us how the Roman chefs made use of a good variety of spices, including many that are still in use today such as bay, rue and parsley. Later on, there are some books which were published in the 1300s ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food cooked for the rich. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy land, including spices such as parsley and basil. These new foods and spices created a surge in cookery books, most of which are now in private libraries. For the centuries that followed, the powerful families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking publications are in great demand, mostly as a result of increased literacy, people having more free time and having more disposable income. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Amaretto Compote___ recipe.
