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Colette Cooks Fruit

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Potatoes
  2. Pears
  3. Roast
  4. quarter pint of water put
  5. a pound of sugar
  6. Must

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. them to a cooler place;
  2. but a very slack heat will not do for them, any more than it will for baked potatoes.
  3. They take from one and a half to three hours to cook, according to their kind and size.
  4. Test them with a knitting needle.
  5. Serve them very hot and hand sugar with them, as of course they have not been sugared at all.
  6. COMPOTE ROTI (COMPOTE OF ROAST PEARS) is very nice, and quite a change from ordinary stewed fruit.
  7. Take large winter pears, put them into a good hot oven, and keep turning them, so that they may not burn, for half an hour.
  8. Then peel them.
  9. Make a syrup of sugar and water — half a pound of sugar to quarter pint of water put in the peeled pears, boil fast for five minutes, and then cover the pan and draw it aside to simmer till the fruit is quite soft.
  10. You must take great care that the pears do not scorch while they are in the oven, or the scorched places will come up as dark marks on the finished fruit.
  11. If you find it hard to peel the pears after roasting them, plunge each into cold water just for a moment before starting on them.
  12. But do not leave them to soak, or their flavor will be lost.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler