Compote De Poires
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
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
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 they are always coloured with cochineal, but we never use it abroad.
- DoumLions DE POrRES.
- [Pears in pastry.] ‘ This is a Normandy dish, the name of which is not to be found in the dictionary.
- Make an exceedingly nice crust, as you would fora tart, and flatten it very thin with the rolling-pin.
- Peel your pears very carefully, and retain the stalks, then put as much sugar as you can over them ;
- lay some more over the paste, and wrap your pears very carefully all over with it, allowing the stalks to pass through, and keeping the shape of the pear as elegantly as possible.
- You must not use hard pears, which take long to bake.
- Apples may be done in exactly the same way, but they are not so nice as pears.
- In Normandy this dish is sent to the baker, and it is always a great success.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Rolling pin