Put half a pound of French plums into a stewpan, with a gill of water, the same of wine, the rind of half a lemon cut thin, two cloves, and a good spoonful of sugar, let them simmer about twenty minutes, and when cold take out the lemon and cloves, and they are ready to serve.

Compotes of Fruit Simplified, As I usually make them when alone, or, if not, for a very ceremonious dinner-party. The whole of the following must be done over a very slow fire.