Bohemian-American Cook Book/Fruit Sauces
Fruit Sauces.—Kompoty.
Fruit sauces (compotes) are for immediate use, therefore they are not boiled as long as preserves etc., and do not need as much sugar.
947. CRANBERRY SAUCE.
Mechyňkový kompot.
Pick over and wash a quart of cranberries, cover them with cold water, add a pinch of soda and let them boil until they burst, then add two cups of sugar and simmer one hour.
948. RHUBARB SAUCE.
Rebarborový kompot.
Wash, skin and cut rhubarb stalks into small pieces, put in a pan, sprinkle generously with sugar, cover and bake in the oven about twenty-five minutes, then add a bit of grated nutmeg. If necessary, add more sugar.
949. PEACH SAUCE.
Broskvový kompot.
Boil one cup of sugar with five tablespoons of water about ten minutes. In the meantime peel, stone and halve nice ripe peaches. Place them in the boiling syrup and simmer about ten minutes.
950. APPLE SAUCE.
Jablkový kompot.
In a kettle put half a cup of sugar, two cups of water, the juice of one lemon, twelve peeled and quartered tart apples, and simmer until tender, but not mushy. Then take the apples out on a dish, boil the syrup down and pour over the apples. You may add a piece of whole cinnamon, or half water and half white wine, if you wish.
951. PEAR SAUCE.
Hruškový kompot.
Peel and halve the pears, take out the seeds, boil in syrup, as directed in the preceding recipe, adding a piece of cinnamon and lemon rind. When done, place in a dish, boil the syrup down and pour over the fruit. You may use half red wine and half water, instead of water, and you may boil the pears whole, if you wish.
952. PRUNE SAUCE.
Švestkový kompot.
Halve and stone fresh prunes (the large blue plums) then boil with sugar, a piece each of whole cinnamon and lemon rind. When done, take them out and boil the syrup down. You may also peel the plums, leaving them whole and simmer them in red sweet wine.
953. CHERRY SAUCE.
Třešňový kompot.
Use a fourth of a pound of sugar, a cup of water and a piece each of whole cinnamon and lemon rind, to each pound of fruit. Boil the syrup first, then add the cherries, letting them boil quickly. When done, drain, and boil the syrup down. A bit of red wine adds flavor.
954. BLACKBERRY SAUCE.
Ostružinový kompot.
Wash and drain the berries, place them in boiling syrup as directed for apple sauce, adding a piece of cinnamon. When done, drain, boil the syrup down, pour it over the fruit, sprinkle with sugar and garnish with sliced oranges. You may use half water and half red wine and lemon rind instead of cinnamon, if you wish.