Warm Pear Compote Recipes

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PEAR COMPOTE



Pear Compote image

"I'm always looking for new ways to use fresh pears, and this recipe from my sister was a hit," shares Eileen Bishop of Vale, Oregon. Serve the pears for dessert , over oatmeal or alongside ham or chicken.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 teaspoon aniseed
2 cups water
1/4 cup sugar
2 medium pears, peeled and cubed
1/3 cup dried apricots, halved
1/4 cup golden raisins
1/4 cup dried cherries
1 tablespoon lemon juice

Steps:

  • Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a small saucepan, combine water and sugar. Add spice bag. Bring to a boil; boil for 5 minutes. Discard spice bag. , Add the pears, apricots, raisins and cherries to sugar syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until pears are tender. Stir in lemon juice. Serve warm or chilled.

Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 61g carbohydrate (50g sugars, Fiber 5g fiber), Protein 2g protein.

WARM PEAR COMPOTE



Warm Pear Compote image

Fine for topping ice cream, cantaloupe, honeydew melon, bread pudding, plain cake or waffles/pancakes.

Provided by gailanng

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

4 large ripe pears, about 2 pounds (preferably Bosc pears or Anjou pears)
1/2-1 cup light brown sugar, firmly packed
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice
2 cups apple juice or 2 cups fruit nectar
2 tablespoons brandy or 2 tablespoons dark rum
4 tablespoons unsalted butter

Steps:

  • Peel and core the pears and cut into eighths; set aside.
  • In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
  • Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.

PEAR COMPOTE



Pear Compote image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.

PEAR COMPOTE



Pear Compote image

This super easy Spiced Pear Compote made with Cinnamon, Ginger and no processed sugar is a delicious and healthy Winter sauce to enjoy over pancakes, oatmeal, yogurt, cakes, desserts - or simply on its own!

Provided by A Baking Journey

Categories     Dessert

Time 25m

Number Of Ingredients 6

6 Pears (ripe)
250 ml (1 cup) Water (more if required)
60 ml (1/4 cup) Maple Syrup
1/2 Lemon, Juiced ((about 1 tablesp. juice))
1 teasp. Ground Cinnamon
1 teasp. Ground Ginger

Steps:

  • Peel, core and cut the pears into small cubes.
  • Place the pear chunks in a small saucepan with the water, maple syrup, lemon juice, ground cinnamon and ginger. Stir to combine then turn on medium low heat.
  • Cook for 15 to 20 minutes (see note 1), occasionally stirring, or until the pear chunks are very soft.
  • Remove from the heat then blend until smooth with an immersion blender. Alternatively, roughly mash the pear chunks with a fork or masher for a chunky compote (see note 2).
  • Serve warm, or leave to cool down at room temperature before transferring into a jar or sealed container. Keep in the fridge until ready to use or for up to a week.

Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

WARM PEAR COMPOTE



Warm Pear Compote image

This compote is delicious served with both pear ice cream and pear sorbet.

Provided by Martha Stewart

Number Of Ingredients 5

4 Bartlett or Anjou pears, peeled and cored
1 tablespoon unsalted butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup brandy

Steps:

  • Cut pears into 1-inch cubes. Melt butter in a medium saute pan over medium-high heat. Add pears and saute until they start to brown. Add sugar and cinnamon and cook 5 minutes more, stirring often.
  • From a measuring cup (never the bottle), pour brandy over pears. Ignite with a match and cook until flames die down.
  • Place a school of Pear Ice Cream and Pear Sorbet in each of 4 bowls. Divide warm compote among bowls and serve.

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.

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