Compote de Poires (Pear Compote)

Ingredients

• Pears (melting pears
• Vanilla syrup
• Syrup at 12 degrees
• Lemon
• Red wine syrup
• Cinnamon

Instructions

1. Turn the pears whole if they are small; halve or quarter them if they are medium or large. Peel them and remove the pips.
2. For melting pears: poach them rapidly in a vanilla syrup.
3. For Catillac, Messire Jean or other cooking pears: rub them with lemon and blanch them in plenty of water for a few moments if they are to be kept white, then cook them in a vanilla syrup at 12 degrees.
4. Most often, pears for compote are instead cooked in a red wine syrup flavoured with lemon zest and a little cinnamon.