Pear Compote II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g barely ripe small pears
- g sugar
- glass water
- count lemon
Instructions
- Boil the pears 4-5 minutes, then cool, peel, trim the stalks and drop into lemon water.
- Strain that water, boil with the sugar, then poach the pears gently so they hold shape.
- Lift out, reduce the syrup, strain and pour over. (Also good cooked in red wine with sugar and cinnamon.) Serve cold.