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Compote of Pears

Stew pears in a syrup as above, paring and coring, but leaving them whole unless very large, when they may be halved. Put them in the dish from which they are to be served and over them spread a lemon gelatine or some delicate jelly of pure fruit in place of the gelatine. The syrup should meantime be cooked down till thick, then poured over the fruit and jelly. Chill and serve.