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Pears, Compote Of

When ripe, juicy pears are used for making compotes they should be stewed whole, but when hard baking pears only are to be had it is best to cut them into halves or quarters, reserving only one large piece to put in the centre. Peel the pears, and put them into the syrup. The proportion of sugar to be used will depend upon the quality of the pears. Put with them a few drops of prepared cochineal, and either a strip of lemon-rind, a quarter of a stick of vanilla, or a few cloves. Simmer very gently until they are quite tender without being broken, then drain them well, put them on a dish, boil the syrup quickly until it is thick: when it is cold, and just before the compote is to be served, strain, and pour the syrup over the fruit. The pears are to be boiled until tender. Probable cost, 1s. 4d. for a dish. Sufficient for five or six persons.