Ingredients
3 granny smith apples, peeled cored and cut into
3 bartlett pears, peeled, cored and cut int
18 dried apricot halves (4oz)
1 cup water
1/3 cup dried cranberries or dried cherries
1/3 cup honey
1 tbsp orange rind, grated
1/2 cup orange juice
1 1/2 tbsp lime juice
Directions
Place the apples, pears, apricots, water and cranberries or cherries,
honey orange rind, and orange and lime juices in a large stainless
steel saucepan. Mix well to dissolve honey. REduce heat to low, cover
and simmer 6-8 minutes. Set the compote aside to cool to room
temperature, then cover and refrigerate overnight. Serve cold.
Nutritional info per serving: 215 cal; 56g carb, .7g fat (3%)
Exchanges: 2.8 fruit Source: Jaques Pepin's Simple and Health Cooking
Miami Herald 12/21/95
Servings: 6 servings
Cold Fruit Compote Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to follow the history of written recipes back into the far past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few ancient tablets in ancient Sumerian describing the preparation 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. As we move on, there were a couple of interesting cookery books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in recipe manuscripts, most of which still exist in academic collections. During the next few centuries, the upper classes tried to serve up the most exotic meals, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cookery books are increasing in popularity mostly due to more people being able to read, people having increased leisure time and having more money. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cold Fruit Compote recipe.
