Stewed Pears with Vanilla Cream

Compote de Poires au Crème Vanille

Method

Peel the stewing pears and put them in the stewpan with enough cold water to cover them, add twelve ounces of sugar to each quart of water, a little piece of stick cinnamon, a little lemon peel, and a few drops of Marshall’s liquid carmine; cook for two and a half hours, gently simmering, take them up, and let them cool; reduce the syrup in which they were cooked to the consistence of single cream. When the pears are cold, stamp out the cores with a long vegetable cutter, and fill up the centres with stiffly whipped cream flavoured with vanilla and sweetened, using a forcing bag and rose pipe for the purpose; sprinkle them with finely shredded blanched sweet almonds or pistachios; dish up and pour the syrup round them. This is a nice luncheon or dinner sweet.

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