4973 Compote of Pears

Method

If the pears are small, peel them neatly leaving them whole. If they are medium size cut them in half and if large cut into quarters; peel them and remove the pips. If the pears are soft and ripe place them immediately in a vanilla-flavoured syrup and poach quickly. If they are a cooking variety of pear rub them over with lemon and blanch them in plenty of water for a few minutes to keep them white, then poach them in a vanilla syrup at 12°.

Very often pears for a compote are poached in a syrup made with red wine flavoured with lemon zest and cinnamon.

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