RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Pear Compote with Pear Brandy - pareve
2 pounds ripe pears 1/4 cup ( 1/2 stick) butter 6 to 7 tablespoons granulated sugar 1/4 cup pear brandy or Grand Marnier [substitute kosher orange liqueur] Peel pears. Halve, core and slice them. Heat butter in very large skillet. Add pears and turn slices over so both sides are coated with butter. Cook, uncovered, over low heat, stirring often, 15 to 20 minutes or until soft and some of pears have fallen apart. Continue cooking over medium heat to evaporate some of liquid. Add 6 tablespoons sugar; cook over medium-high heat, stirring, until mixture is thick and dry. Remove compote from heat; stir in brandy. Taste and add more sugar if desired. Yield: 4 to 6 servings. [Posted as part of a collection of latke toppings.] Source: "Top Latkes with Smorgasbord of Sauces" Faye Levy ST. LOUIS POST DISPATCH (on-line edition), 12/6/93
