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By this means the rich coating will remain over the apples, while if both were warm it would run off. Compote of Apples or Pears Grillé. Take great care that the syrup does not burn; remove it from the fire the moment it begins to change color. The apples should now have an even glossy surface; as each is finished put it at once into the compotier.
Select a quart of fine large berries, rather under than over ripe; boil three quarters of a pound of sugar to the crack; drop the strawberries into the syrup after it is removed from the fire; return them to the range; let them boil gently once; take out the berries most carefully with the skimmer; lay them on the compotier; boil the syrup fast, skimming it carefully then pour it over the fruit.
Prepare some pears as in the last recipe, except that the tops are not to be cut off; color half the number a pale pink by adding a few drops of cochineal to the syrup in which they are simmered; dress them alternately, a pink pear and a white one, in the compotier; pour over each the pink and white syrup in which they were cooked, and pour syrup flavored with vanilla round them.
Chestnut Compote. Take the largest French or Spanish chestnuts, make slits in the peel, and boil till tender; take off the shell, and press them flat without breaking; lay them in a saucepan; pour over them thick syrup; put them in the oven, but do not let them boil; when they look quite clear take them up, put them into the compotier, boil the syrup to candy height, squeeze into the compotier the juice of an orange, and pour the candy over the chestnuts.
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