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The word compote is the French for preparing fruit
with a syrup for immediate use, as Webster's "Unabridged" puts it. It makes a nice dish.
Apples, Pears, Peaches, etc., Spiced, or Sweet Pickles. —For each pound of these fruits, after being pared and cored, or pits removed, nice sugar, about 1/2 lb., and good vinegar, 1 gill, with unground spices to taste, are boiled together until the fruit is tender; then the fruit taken out and the syrup and spices cooked together until the watery parts coming out of the fruit is evaporated, and then poured over the fruit and securely covered for use. Crab-apples or any very sour fruit will require more sugar.
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