How To Make Compote of Pears and Cherries
From Dainties by Sarah Tyson Rorer, 1912. Section 43 of 67.
6 pears
1 slice of candied pineapple
1/2 cupful of sugar
1/4 pound of candied cherries
1 teaspoonful of arrowroot
1 tablespoonful of maraschino
1 drop of cochineal
If the pears are canned, drain them free from liquor; put the liquor over the fire, add the sugar and cochineal, and the arrowroot moistened; stir until the mixture is as thick as cream and transparent. Cut pieces of bread the shape of a half pear; drop them in a small quantity of hot oil; when brown on one side, turn and quickly brown the other; drain on soft paper. Arrange these on a round heated dish. Put the pears for a moment in the hot syrup; lift the halves carefully, put them on the toast, points in, leaving a space in the center about the size of a small saucer. Put a quarter pound of candied or glazed cherries in the boiling syrup, boil for a moment, and then add a slice of pineapple, candied or fresh; when this is smoking hot, put the pineapple in the center of the dish, heap the cherries on top, cannon-ball fashion; baste over the syrup and send at once to the table.
A Compote of Apples or Peaches may be made in the same fashion.