Apple Pear Compote Recipes

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APPLE PEAR COMPOTE



Apple Pear Compote image

If rhubarb is in season, you can replace the pears with rhubarb and increase sugar to ½ a cup.

Provided by Martha

Time 30m

Number Of Ingredients 15

¼ cup golden raisins
2 tablespoons butter
Juice of half a lemon
Zest of one lemon
1/3 cup sugar
1 teaspoon vanilla
Pinch of salt
½ teaspoon cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
Pinch of powdered ginger
Pinch of allspice
1 tablespoon Calvados or apple jack (optional - but highly recommended for its flavor)
6 Red Delicious apples, peeled, cored and cut into bite sized pieces
2 Bartlett pears, peeled, cored and cut into bite sized pieces

Steps:

  • Combine raisins, butter, lemon juice, lemon zest, sugar, vanilla, salt, spices and brandy in a large pan and heat and stir to blend ingredients.
  • Add apples and pears and simmer 15 minutes or until sauce is thick and fruit is tender.

APPLE COMPOTE



Apple Compote image

Provided by Sunny Anderson

Categories     dessert

Time 18m

Yield about 1 1/2 cups

Number Of Ingredients 6

2 honeycrisp or McIntosh apples, peeled, cored and chopped
1/2 cup orange juice
1 tablespoon fresh lemon juice
1/4 cup dark brown sugar
2 to 3 scrapes of fresh nutmeg
Salt

Steps:

  • In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

APPLE-PEAR COMPOTE



Apple-Pear Compote image

Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 3h35m

Yield 8 cups.

Number Of Ingredients 13

5 medium apples, peeled and chopped
3 medium pears, chopped
1 medium orange, thinly sliced
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 cup maple syrup
1/3 cup butter, cubed
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
5 tablespoons orange juice, divided
4 teaspoons cornstarch
Sweetened whipped cream and toasted chopped pecans, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.

RACK OF PORK WITH PEAR APPLE COMPOTE



Rack of Pork with Pear Apple Compote image

Provided by Ted Allen

Time 13h50m

Yield 4 servings

Number Of Ingredients 22

1 cup kosher salt
1/2 cup honey
1 cup water
10 juniper berries
2 (6-inch) sprigs rosemary
10 peppercorns
1 bay leaf
2 cloves garlic, smashed
1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
Oil, for pan
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper, about 1/8 teaspoon

Steps:

  • In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
  • While the meat is resting, prepare the compote.
  • Pear Apple Compote:
  • Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
  • Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

APPLE, PEAR & CHERRY COMPOTE



Apple, pear & cherry compote image

Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds

Provided by Good Food team

Categories     Dessert, Dinner

Time 50m

Yield Makes 12 portions

Number Of Ingredients 5

8 eating apples , peeled, cored and cut into chunks
4 medium Bramley apples , peeled, cored and cut into chunks
8 firm pears , peeled, cored and thickly sliced
6 tbsp sugar , or to taste
280g dried sour cherries (or dried cranberries)

Steps:

  • Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
  • Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

Nutrition Facts : Calories 199 calories, Fat 1 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR



Dried Fruit Compote With Fresh Apple and Pear image

An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don't use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 10

2 cups mixed dried fruit, such as raisins (several types), apples, pears, peaches, cranberries, chopped apricots (about 1/2 pound)
2 1/2 cups water
3 tablespoons mild honey, such as clover (more to taste)
1 cinnamon stick
1 teaspoon vanilla extract
2 strips orange zest
1 strip lemon zest
1 firm but ripe pear, peeled, cored and diced (optional)
1 apple, preferably a slightly tart variety like Pink Lady, peeled, cored and diced (optional)
Whipped cream or plain yogurt for serving, if desired

Steps:

  • Cut large pieces of dried fruit into smaller pieces.
  • Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 8 grams

PRESSURE COOKER APPLE-PEAR COMPOTE



Pressure Cooker Apple-Pear Compote image

Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Time 30m

Yield 8 cups.

Number Of Ingredients 13

5 medium apples, peeled and chopped
3 medium pears, chopped
1 medium orange, thinly sliced
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 cup maple syrup
1/3 cup butter, cubed
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
5 tablespoons orange juice, divided
4 teaspoons cornstarch
Whipped cream and toasted chopped pecans, optional

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. , Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook and stir until sauce is thickened, 1 to 2 minutes. If desired, top with whipped cream and pecans.

Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.

ROASTED APPLE AND PEAR COMPOTE WITH CANDIED GINGER



Roasted Apple and Pear Compote With Candied Ginger image

This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 2h

Yield Serves six

Number Of Ingredients 10

4 apples, preferably on the tart side, peeled, cored and cut into sixths
3 ripe but firm pears, peeled, cored and cut into sixths
2 tablespoons freshly squeezed lemon juice (more to taste)
1 cup apple juice
A handful of golden raisins
2 tablespoons chopped candied ginger
2 tablespoons agave syrup
1/4 to 1/2 teaspoon ground cinnamon (to taste)
1/2 teaspoon freshly grated nutmeg
1 tablespoon whisky

Steps:

  • Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
  • Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, and pour over the fruit.
  • Place in the oven, and bake 1 to 1 1/2 hours until the fruit is very soft. Stir gently every 10 to 15 minutes to keep all the fruit moist. Serve warm.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 35 grams

APPLE PEAR COMPOTE



Apple Pear Compote image

Make and share this Apple Pear Compote recipe from Food.com.

Provided by Millereg

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

4 ounces dry white wine
1 teaspoon honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 granny smith apple, peeled,pared and chopped
1 mcintosh apple, peeled,pared and chopped
10 ounces pears, pared and chopped
frozen non-dairy whipped topping, , thawed

Steps:

  • In large saucepan, combine wine, honey, vanilla and spices.
  • Cook over high heat until mixture boils.
  • Add Granny Smith apple.
  • Reduce heat and cook until liquid is reduced by half, about ten minutes.
  • Add McIntosh apples and pears.
  • Cook until fruit is tender and liquid is mostly evaporated and syrupy.
  • Top with whipped topping and serve.
  • Truly delicious.

ASIAN APPLE PEAR COMPOTE



Asian Apple Pear Compote image

I had a surplus of apple pears so experimented! You could serve this for breakfast with cinnamon toast or put on ice cream with a chocolate sauce or anywhere that you would use stewed fruit. You may want to add some sugar when cooking it if you like things sweet.

Provided by Bergy

Categories     Breakfast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

4 cups Asian pears, peeled, cored and chopped into chunks
1/4 cup water
1 teaspoon ground ginger
3 cardamom seeds

Steps:

  • Place all the ingredients in a saucepan and cook over low heat until the fruit is soft but not falling apart.
  • Watch, you will probably have to add a little more water once or twice during the cooking so as not to scorch the fruit.
  • Don't drown them, just a couple of tbsp at a time.
  • Remove Cardamom seeds and serve.

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