Any kind of apple will answer the purpose—more or less; but firm sweet apples, such as the russet, the golden pippin, &c, are best suited for compotes, from the fact that they bear the action of gentle boiling without breaking. Cut the apples in halves, remove the cores with an iron scoop, pare, or turn them smooth, and simmer them very gently in thin syrup with lemon-juice until nearly done through; the pieces of apple should then be carefully removed into a basin,—and after the syrup has been reduced to half its original quantity, it is to be poured on the compote.
When about to dish up the compote, place one piece in the centre, and surround it with other pieces; decorate their surface with light designs cut out from angelica, preserved cucumber, any kind of red jelly, yellow pine, chinois, orange, &c, and just before sending to table, pour the syrup lightly over. It is also customary to cover compotes with circular sheets or nappes of apple jelly, cast in plates, and removed by the aid of the fingers. See Apple Jelly, No 998