Compote de Poires
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- [Stewed pears.] If you like to keep your pears whole choose them rather small ;
- if they are large you must cut them into halves or quarters, and put them into an enamelled stewpan (in a tin one they would turn black), with one tumbler of water, and lump sugar according to the quantity of pears you have, say about three lumps for each pear.
- Add a piece of cinnamon and one piece of lemonpeel.
- Then put the lid on and let it simmer gently for three-quarters of an hour ;
- then put in half a tumbler of red wine, and let it simmer again very gently till done.
- For appearance sake in England the}' are always coloured with cochineal, but we never use it abroad.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife