Compote of Pears in Wine Sauce
Graphic by Angelie Zaslavsky
A recipe from 1954 holds up pretty well with a few small variations. Photograph by Liza Schoenfein
Serves 6
6 medium-size green winter pears
Water to cover
1 teaspoon grated lemon rind
1 tablespoon lemon juice
A few slivers of ginger root or crystalized ginger
½ cup sugar
1 cup Concord wine (or to cover)
Wash and pare (peel) the fruit and add just enough water to cover. Cook until tender but not too soft, about 30 minutes. Pour out about 3/4 of the water. Add remaining ingredients (adding more wine so liquid just covers pears) and simmer for about 10 minutes. Chill and serve in the sauce. If pears are large, cut in halve sand core before cooking.
Adapted from “The Jewish Festival Cookbook” by Fannie Engle and Gertrude Blair (David McKay Company Inc. 1954)
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover. All donations are being matched by the Forward Board - up to $100,000.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
