Compôte of Bullaces

Instructions

1. The large, or shepherds' bullace, is very good stewed, but will require a considerable portion of sugar to render it palatable, unless it be quite ripe.
2. Make a syrup with half a pound of sugar, and three-quarters of a pint of water.
3. Boil in it gently from fifteen to twenty minutes, a pint and a half of the bullaces freed from their stalks.