Compote French Pears, Red, Wet
Ingredients
Directions
Peel and quarter the pears.
Simmer the pears over low heat.
Gradually add cochineal until the pears turn a fine red.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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