Compote of Pears

Compote de Poires

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 7 Large, Fine Pears
  • A Pound of Sugar
  • The Juice of a Lem

Method

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