Pear Compote I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g pears
- g fine powdered sugar
- glass water
- count lemon
Instructions
- Peel the pears (whole if small, wedged if large) into lemon water to keep white.
- Boil in the strained water, adding sugar at the boil.
- Finish as for apricots (No. 708); serve cold.