This old recipe comes from the area where the Côtes-du-Rhone grows. It is therefore preferable to prepare the compote with a wine from this area.
Put the orange juice and the juice of one lemon with the sugar (1) in a frying pan and simmer until the liquid is syrupy.
In the meantime, peel the apples, cut them into quarters, remove the core and cut the fruit into slices. Add to the syrup form and meanwhile make with the lid closed until they are very soft. Grind them finely.
Then stir the butter into the still hot puree, pour the puree into a deep dish and cool.
In a large frying pan, bring the red wine, sugar (2), cloves and ginger powder to a boil and simmer for 4 to 5 minutes.
Remove the skins from the pears, accurately poke out the fly, but leave the stem attached to the fruit. Put the pears in the red wine broth form and meanwhile poach on a low fire until the pears are soft. Cool in the broth.
Arrange the pears on the applesauce. Meanwhile, cook the gravy on a large fire until it becomes syrupy. Serve lukewarm or cooled separately with the compote.
Our tip: Use high-quality red wine for a particularly fine taste!
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