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Compote de Poires.—Compote of Pears

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France

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

Ingredients 11 ingredients

  1. a slice of lemon
  2. Sirup
  3. Cinnamon
  4. Grapes
  5. Cloves
  6. a glass of red wine
  7. Cut
  8. a pound of sugar
  9. Rub
  10. a pint of water
  11. Pears

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

  3. Grape High in riboflavin · High in manganese

    High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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. Blanch some good pears in boiling water, and when three parts done, throw them into cold water, and peel them either whole, or cutin halves: next, boil some sugar with half a pint of water, and then put in the pears, with a slice of lemon;
  2. when done, and the sirup is thick, serve hot, or according to your taste, Compote de Poires grillées:—Compote of baked Pears: Take some baking pears, put them into a hot Dutch oven till the skin is well burned, taking care to turn them that they may bake equally;
  3. then put them into water, and rub off the skin;
  4. cut them in halves, take out the pips, and wash them in several waters: next, put them into a pot with a pint of water, a liitle cinnamon, and a quarter of a pound of sugar, cover close, and let them stew till soft;
  5. reduce the sirup, and serve hot.
  6. Compote de Poires 4 la bonne Femme.—Compote’ of Pears a la bonne Femme.
  7. Take some pears, and put them whole into a pot, with a elass of water, a little cinnamon, two cloves, and half a quar= tern of sugar ;
  8. let them stew, the pot being well covered, over a few hot embers, and when half done put in a glass of red wine;
  9. being wholly done, reduce the sirup, of which there should be but little, and serve it over the pears, Compote de Verjus.—Compote of sour Grapes.
  10. Take the seeds out of some sour grapes, and put the grapes into a saucepan, with a quarter of a pound of sugar and a glass of water, letting them simmer over a slow fire;
  11. when very green, and the sirup reduced, put them into a dessert dish, and serve cold.

Plating

Cookware for this recipe

  • Casserole pot
  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Spatula
Source not stated by archive.org
Credit

From French domestic cookery, combining economy with elegance, and adapted to the use of families of moderate fortune (1825), printed page 328, digitised by the Internet Archive: https://archive.org/details/b33288665

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.