Compôte of Bullaces
Source: Eliza Acton, 1845
Ingredients
- 1 1/2 pint bullaces
- 1/2 lb sugar
- 3/4 pint water
Instructions
- The large, or shepherds' bullace, is very good stewed, but will require a considerable portion of sugar to render it palatable, unless it be quite ripe.
- Make a syrup with half a pound of sugar, and three-quarters of a pint of water.
- Boil in it gently from fifteen to twenty minutes, a pint and a half of the bullaces freed from their stalks.