Search results
Results From The WOW.Com Content Network
In the early 19th century, a recipe already existed, known as "old wife pear compote". The pears were cooked in a pan with red wine , sugar , a piece of cinnamon and cloves . Once cooked, the pears would develop wrinkles, thus the name "old wife". [ 6 ]
In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5]
It is also used as a sauce or part of a sauce in numerous dishes, serving as pancake sauce on boûkète, [5] or on lacquemant waffles, or sauce for the cooked pear dessert of cûtès Peûres . Sauces with sirop de Liège are even used in the meat dishes boulets à la Liégeoise (meatballs) and lapin à la liégeoise [ fr ] (rabbit).
For premium support please call: 800-290-4726
Main Menu. News. News
To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated.
Rissoles from Savoy, France - Dessert of baked pear compote. In France, rissoles can be served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried. In the north of France, rissoles de Coucy are made with meat or fish and can be baked or fried.
Praline Tartelletes with Pear & Ginger Compote David: 6th: Broccoli & Bacon Pie with Mozzarella and Pine Kernels Topping Velvet Mocha Tart Hazel: 7th: Spinach, Ricotta and Pinenut Tart Jenny: 10th: Butternut Squash, Feta and Kale Filo Anchor Spiced Apple & Pear, Pecan Crumble 'Pie-rate' Ship with Lavender Custard Khade: 11th: Strawberry and ...