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Classic
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page 331
are half frozen, then place them on a glass dish in the form of a wreath,
sprinkle again with sugar and fill some whipped cream, seasoned either with
vanilla or Marascino, into the middle of the dish.
16. Melon Compot. If the melon is hard and you do not wish to serve it in its
natural state, a good compot can be made of it. Peel, cut into long pieces, and
cook in water, wine, sugar and plenty of lemon slices until done, and serve with
the sauce, which must be well boiled down.
17. Pear Compot. Peel the pears, cut off the blossom end and half of the stem,
wash, cook in plenty of water, a glassful of claret, sugar, cinnamon and a few
cloves, or else make a sauce of preserved plums or currant juice. Put into an
enameled pan, cover and leave them until of a nice red color and done. Cook the
juice for a while and pour over the pears, first straining it.
18. Pears cooked Brown. Peel some good pears, cut them in halves, take out the
core and lay the pears into water. Put a piece of fresh butter into a stewpan
with some sugar and the pears with only the water that remains on the pears. Let
them stew slowly. When they commence to brown sprinkle a little more sugar over
them, stew a little while longer until they are done; they are nice served with
any kind of roast game.
19. Pears with Cranberries. See preserved fruits, Division T.
20. Pears with Plums. Peel the pears, quarter, take out the core, wash and cook
in an enameled kettle with not too much water until they can easily he pierced
with a fork. Then take the same quantity of plums, clean and stone them, lay
them on the pears, let them cook until done, mix with the pears (being careful
not to break the fruit), and serve the compot cold. There should not be too much
sauce. The plums will give the sauce the proper thickness and will replace both
sugar and seasoning. This compot is nice with dumplings or pancakes. Quartered
apples can also be put onto the pears before the plums.
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