Compote of Pears

Ingredients

• Cut a French roll into thin slices
• three pints of water
• two crushed cloves
• eight large pears

Method

1. 1

   Cut a French roll into thin slices, toast or bake until a golden brown and perfectly dry, after which crush the slices to a coarse powder.

2. 2

   Place in an earthenware cooking pot or an enameled sauce-pan with the water, crushed cloves, and the pears previously peeled, cored, and sliced.

3. 3

   Cover and let the whole cook gently for an hour, after which press through a sieve and put it back into the cooking-vessel with a glass of Sauterne or other white wine, the juice of one lemon, and two ounces of sugar.

4. 4

   Stir well and let it simmer for another twenty minutes, after which pour into a large bowl or glass dish and place upon the ice.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 189. The excerpt below is the record exactly as published.

Compote of Pears. Cut a French roll into thin slices, toast or bake until a golden brown and perfectly dry, after which crush the slices to a coarse powder. Place in an earthenware cooking pot or an enameled sauce-pan with three pints of water, two crushed cloves, and eight large pears

Cook this with the app: pantry check, scaling, and the assistant.