4973 Compote of Pears

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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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