Compote of Pears in Wine Sauce
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)
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