 
Apple compote/
Compot de mere
5-6 tart apples, 10 oz/300 g sugar, 3 cups water, a little cinnamon, 2-3 cloves
Peel, seed and quarter the apples. Let sit in cold water. Set the water with the sugar, cinnamon and cloves to boil. When it starts boiling, add the apples, cover and simmer until the apples are soft. Serve cold
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Apricot compote/
Compot de caise
2 lbs/1 kg firm apricots, 10 oz/300 g sugar, 3 cups water, juice from 1/2 lemon Back to Peach compote
Set the water with sugar to boil. Peel the apricots and let sit in cold water. When the sugar has dissolved, add the apricots and lemon juice. Let simmer for a while, removing the foam as it forms. Serve cold. Back to Peach compote
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Cherry compote/
Compot de cirese
2 lbs/1 kg cherries, 3 tablespoons sugar, water to cover, a little vanilla stick
Wash the cherries and place in a pot. Add the sugar, vanilla and water to cover. Let boil for a little while. Serve cold.
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Compote, assorted, for winter/Compot asortat pentru iarna
4 lbs/2 kg sugar, 8 cups water, 2 lbs/1 kg cherries, 2 lbs/1 kg sour cherries, 2 lbs/1 kg apricots, 4 lbs/2 kg peaches, 2 lbs/1 kg plums, 2 lbs/1 kg pears, 4 lbs/2 kg fragrant grapes, 3 cups rum or vodka
Set the water to boil with the sugar. Remove foam. After 4-5 boils, add the cherries. Let come to another boil and remove from heat. Remove the cherries with a slotted spoon and place on the bottom of a 10 qt glass jar. Add a cup of rum or vodka to the cherry liquid, mix and pour over the cherries in the jar. Tie the jar mouth with a clean cloth and then cellophace. Let sit in a cool and dry place, keeping it until the sour cherries come on the market. Choose ripe sour cherries and wash them. Untie the jar, drain the liquid in a pan and set to boil. When it starts to boil, add the sour cherries and let come to a single boil. Remove from heat, take out the sour cherries with the slotted spoon and place them in the jar, on top of the cherries. Pour the hot liquid in the jar over the fruits. Tie the jar mouth as before and keep until apricot time. Do this with all fruits. The apricots, plums and peaches are used whole. The pears are peeled, seeded, quartered and each quarter cut in half. The pears must be firm. The grapes are the last to be added. Remove each grape from the cluster and wash well. Untie the jar, remove all liquid and set it to boil. After the first boil, add the grapes and let come to another boil. Remove from heat, take out the grapes with the slotted spoon and place in the jar on top of the other fruits. To the hot liquid, add two cups of rum or vodka and pour in the jar. Tie the jar and keep cool until you use it. During the winter, the compote is taken out by ladle and served as needed. Retie the jar each time. It keeps quite well all winter.
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Peach compote/
Compot de piersici
Same quantities as for apricot compote
Prepare the same way as for apricot compote. Just halve the peaches and remove the pits.
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Pear compote/
Compot de pere
2 lbs/1 kg pears, 3 cups water, 10 oz/300 g sugar, juice from 1 lemon, a little cinnamon, 2-3 cloves
Peel, seed and quarter the pears. Dip each quarter into lemon juice. Set the water and sugar to boil. Add pears, cinnamon and cloves. Cover and let simmer until the pears are soft. Serve cold.
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Plum compote/
Compot de prune
2 lbs/1 kg plums, 1/2 qt/0,5 l water, 10 oz/300 g sugar, juice from one lemon, a little piece of vanilla stick
Set the water and sugar to boil. Peel the plums and dip in lemon juice. Place the plums in the syrup, add vanilla and a little lemon juice. Let boil for 5-6 minutes from the moment that the syrup comes to a boil, removing the foam as it forms. Serve cold.
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Quince compote/
Compot de gutui
2 lbs/1 kg quinces, 1 lb/500 g sugar, 3 cups water, a little cinnamon
Peel, seed and slice the quinces one inch thick. Place in cold water. At this time, boil the water with sugar and cinnamon. When the syrup is half done, add the quinces, cover and let simmer until softened. Serve cold.
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Sour cherry compote/
Compot de visine
2 lbs/1 kg sour cherries, 4-5 tablespoons sugar, water to cover, a little piece vanilla stick
Wash the fruit, place in a very clean pot, add vanilla, sugar and water to cover. Let boil for a few minutes. Serve cold.
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