Compote of Pears

Compote de Poires

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 7 Large, Fine Pears
  • A Pound of Sugar
  • The Juice of a Lemon
  • ½ Cupful of Water
  • An Apple Jelly (If Desired)


Scrape the pears spirally from head to stalk with a tapering tin cutter, to take out the cores. Then put the sugar and one-half cup of water on the fire, and add to it four or five Pears, which you will have cut into pieces. As this forms a syrup place the whole Pears in it, and let them simmer, adding the lemon juice to keep them white. When done, place the Pears in order in a dish. Let the syrup stew down to a nice jelly, and then pour over and serve. Apple Jelly may be spread over the Pears first, and the syrup poured afterwards. This increases the flavor of this delightful Compote.