One of my earliest and most prized collections, pressed glass compotes were produced primarily in the 1880s both in America and Canada. I use them all the time when I'm entertaining because I think there's something so elegant about their shape. The footing brings height and drama to a table.
A larger one would be great for serving a summer dessert, like poached pears in wine sauce or an English berry trifle with lemon curd. The smaller ones I use for sauces and relishes. With so many sizes and beautiful patterns, why not start a collection of compotes yourself?
Comments