Compote de Poires au Vin

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Peel the pears and cut them in quarters. Cook them in half water, half red wine, and a glass of port. When they are cooked remove them and sprinkle them with powdered cinnamon. Add sugar to the liquid and reduce till the consistency is really syrupy. Serve cold, but without cream.