Compote of Pears

When ripe mellow pears are used for making compotes, follow in all part iculars the directions for making compotes of apples; but when these are no longer in season, and the hard-baking pears only are to be obtained, they must be treated as follows:—split the pears in halves, or quarters, according to size; remove the cores, pare them smoothly, put them on to simmer verv gently with a quart of water, ten ounces of sugar, a few cloves, and lemon-peel: these should be stewed in a tinned stewpan with a bit of pewter, in order to turn them of a bright crimson. When the pears are done, drain them into a white basin, reduce the syrup, and pour it on them.