2 apples
2 oranges
1 small cantaloupe
14 oz lychees, drained
Directions
USING A SHARP KNIFE, peel, core and slice the apples into thin
wedges. Peel and slice the oranges into segments. Cut the melon in
half, scoop out and discard the pulp and seeds. Cut the melon flesh
into 1-inch cubes, or use a melon baller. Combine all the fruits in a
large bowl. Mix them gently together. Wrap the bowl tightly in
plastic wrap until you are ready to serve the compote.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Chinese Fruit Compote Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit
The History of Recipes
Written recipes as a concept can be traced back into the distant past, certainly as far as the ancient Egyptians, and potentially, even further back. However, mostly, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
Much later, in Roman times a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times used a good variety of spices and herbs, including many that are still in use today for example thyme, rue and dill. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed to lay on the most exotic meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording recipes common in their social group. When we get to the twentieth century, recipe publications were highly popular mostly due to higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Chinese Fruit Compote recipe.
