Compote Of Pears
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 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
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- Choose 7 middle-sized stewing pears;
- peel them whole, very smooth, and put them in a 2-quart stewpan;
- cover them with syrup, at 16°, a little prepared cochineal, and a quarter of a stick of vanilla;
- simmer for an hour and a half;
- let the pears cool in the syrup;
- drain them, and reduce the syrup quickly to 32° ;
- Dress six of the pears round a compote dish, and put the seventh in the centre;
- when the syrup is cold, pour it over the pears;
- and serve.
- The syrup should only be added to compotes just before serving.
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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Colander