Madeleine Kamman

Pear and Walnut Wine Compote

Poires de Cure à l’Eau de Noix

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Here is a true recipe for a true compote in the Classic manner. It came about in my own Annecy kitchen, after I failed to drink the walnut wine of one year and had to make room for the new one.

Ingredients

  • 1 pound unpeeled Seckel pears, whole
  • 2 cups walnut wine
  • ⅓

Method

Mix the pears, wine, and sugar in a saucepan. Bring to a boil and simmer until the pears are tender. Put the pears into a compote dish, reduce the cooking juices by half and add the marc. Serve deep-chilled topped with whipped cream. Spoon the syrup over the cream.