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Compote of Pears

Cut four large baking-pears into six pieces each, lengthwise, but keeping one whole half for the center of the compote; pare and core the pieces of pears and put them in a lined-pan with some 16 degrees syrup, one teaspoonful of prepared cochineal and a little lemon-peel. Boil, drain, and arrange the quarters in a compote dish, putting the half pear on the middle. Boil the syrup till reduced to 30 degrees, pour it over the pears when cold, and serve. Compote of Pears, Princess Use nine large pears as near one size as possible. Scrape the stalks, turn the pears spirally from head to stalk, put them in a preserving-pan with a little syrup and let them simmer till tender, but not too soft. A little lemon juice squeezed in the water will keep the pears white. When done, remove the pan from the fire and leave them till cold in the syrup. Cut off the ends of the pears so as to leave about one-half inch in diameter surface at the stalk end. Cut some rings of angelica the same diameter as the cut part of the pears and put one on each. Pass some strawberries or cherries through hot syrup, then place one in each of the rings. Cut some strips of angelica and run them through the cherry and angelica rings to imitate the stalks of the pears. Arrange them in a compote dish, pour some syrup over them, and serve.