Compote of Pears

Ingredients

• 8 ripe medium-sized pears
• Juice 1 lemon
• 2 cups granulated sugar
• 1 cup wine
• 1 cup water

Method

1. 1

   Peel pears, do not remove stems and drop in cold water.

2. 2

   Place sugar and water in a thick kettle over a slow fire and stir until sugar melts; then drain pears and drop into it.

3. 3

   Add lemon juice, cover kettle and cook gently until pears are done.

4. 4

   Take up with skimmer and place upright in a compote dish.

5. 5

   Add wine to juice in kettle and cook until it thickens; then pour over pears.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 154. The excerpt below is the record exactly as published.

COMPOTE OF PEARS {Compote de Poires) 8 ripe medium-sized pears Juice i lemon 2 cups granulated sugar i cup wine i cup water Peel pears, do not remove stems and drop in cold water. Place sugar and water in a thick kettle over a slow fire and stir until sugar melts; then drain pears and drop into it. Add lemon juice, cover kettle and cook gently until pears are done. Take up with skimmer and place upright in a compote dish. Add wine to juice in kettle and cook until it thickens; then pour over pears. A small stick of cinnamon may replace lemon if preferred. v APPLES IN BUTTER (Pommes au Beurre) 5 tart apples Grated rind of % lemon i cup granulated sugar Powdered sugar % cup water 2 tablespoons apricot jam Juice of 2 lemons 2 tablespoons Madeira Peel, core and quarter apples; place in a buttered basin. Mix sugar and water and let cook 5 minutes over fire to a syrup. 360 THE EUROPEAN COOKBOOK Pour l/2 of syrup over apples. Add lemon juice, and rind, and sprinkle heavily with powdered sugar. Cover and let apples simmer gently until tender, but not broken. Remove to serving plate; add apricot and Madeira to syrup in basin and pour over apples. ™ BRANDIED CHERRIES (Cerises a l'Eau-de-Vie) Prepare cherries by clipping part of stem and fill a wide- mouthed bottle with them. Pour over cherries as much fine brandy as the bottle will contain. Let stand 3 weeks, then add 1 pound of sugar to each quart of brandied cherries. Stir well, cover, and let stand 2 months before using. Peaches, pears and marrons are brandied in the same manner. Prunes require no sugar and are ready to use in 15 days. APPLES IN FLAMES (Pommes Flammantes) 8 small apples Few gratings of lemon peel 1 cup sugar or small stick cinnamon 1 cup water

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