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Compote, of Pears

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United Kingdom

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

  1. Cloves
  2. Cut
  3. Pears
  4. a pint of Port wine
  5. a pound of sugar
  6. a pint of water
Contains Sulphites Read from the ingredients, not verified. Check labels.

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

  1. Peel the pears, cut them down the middle, and take out the core: put a pound of sugar on to boil in about half a pint of water, skim it until it is quite clear, then put a pint of Port wine to it;
  2. put the pears into a preserving pan, and pour the sugar and wine over them ;
  3. put in about two dozen of cloves, cover them over with paper, and let them boil gently until tender;
  4. they will take two hours: this quantity of sugar and wine will do for twelve pears.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Slotted spoon