Pear Compote Food

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CINNAMON PEAR COMPOTE



Cinnamon Pear Compote image

A bowl of ice cream will be much improved with a bit of this sweet pear compote spooned over the top. Or to prove that it's not just for dessert and try spreading some on a sandwich with roasted pork loin, crisp lettuce and Dijon mustard.

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 9

2 ripe but firm pears, peeled, cored and chopped
1/4 cup seedless raisins
1/3 cup apple juice
1/4 teaspoon ground cinnamon
grated nutmeg
2 teaspoons unsalted butter (optional)
1 tablespoon cider vinegar or red wine vinegar
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Steps:

  • Put pears, raisins, juice, cinnamon, nutmeg and butter into a small pot and cook over medium heat, stirring occasionally, for about 10 minutes.
  • Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes, then serve.

Nutrition Facts : Calories 90 calories, Fat 1.5 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 240 milligrams, Carbohydrate 19 grams, Protein 1 grams

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

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

In the words of our founder, Ann: "I love all fruit compote. It started during the time I spent traveling in France and Italy, when prunes, apples, pears, and peaches would turn up as simple, quite wonderful compotes on the dessert trolley. During cancer treatment, compotes can be life-savers. Cooking fruit concentrates its flavor and makes it easier to digest. The mix of dried prunes and fresh pears is particularly delicious; the prunes give sweetness and depth to the light taste of the pears. Add a dollop of Greek yogurt for some protein and you are set."

Provided by Cook for Your Life Staff

Categories     Breakfast, Dessert

Number Of Ingredients 1

¾ pounds medium ripe pears, peeled, cored and cut into ¾-inch dice 1 teaspoon lemon juice 1 teaspoon sugar 3 prunes, quartered, pits removed (optional - see Chef Tips) 2 tablespoons water 1 whole clove

Steps:

  • Combine all the ingredients in a small pot. Cover and cook over low heat for 20 minutes. Uncover and cook for another 10 minutes or until the liquid has reduced and turns syrupy. Discard the clove. Serve warm, or store and serve cold from the fridge.

Nutrition Facts : Calories 280

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 CRANBERRY COMPOTE



Pear Cranberry Compote image

If you're planning your Thanksgiving menu already, this pear cranberry compote would complement the turkey quite nicely. Just skip the canning process and store jars in the refrigerator for up to ten days.

Provided by Marisa

Categories     Preserves

Number Of Ingredients 6

3 pounds pears (thin-skinned)
1 pint cranberries (approximately 8 ounces)
1/4 cup orange juice
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated)

Steps:

  • Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.
  • Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.
  • When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.
  • Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.
  • Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.
  • When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.

Nutrition Facts : Calories 901 kcal, Carbohydrate 237 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 33 g, Sugar 178 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.

BUTTERMILK SPICE CAKE WITH PEAR COMPOTE AND CRèME FRAîCHE



Buttermilk Spice Cake with Pear Compote and Crème Fraîche image

Provided by Daniel Patterson

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Easter     High Fiber     Pear     Spice     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 23

Pear compote:
2 tablespoons sugar
1 tablespoon fresh lime juice
Large pinch of salt
3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes
Buttermilk spice cake:
1 cup plus 1 tablespoon all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon (scant) baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground whole star anise*
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 3-inch piece vanilla bean, split lengthwise
1/4 teaspoon finely grated lime peel
3/4 cup buttermilk
Powdered sugar
1 1/2 cups crème fraîche**

Steps:

  • For pear compote:
  • Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
  • For buttermilk spice cake:
  • Preheat oven to 350°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
  • Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
  • Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
  • A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
  • ** Available at most supermarkets and at specialty foods stores.

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

PEAR ICE CREAM WITH SPICED PEAR COMPOTE



Pear Ice Cream with Spiced Pear Compote image

Categories     Milk/Cream     Food Processor     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Frozen Dessert     Pear     Spice     Vanilla     White Wine     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

Ice Cream
2 1/4 pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced (about 4 cups)
1 cup pear nectar
1 tablespoon fresh lemon juice
6 large egg yolks
3/4 cup sugar
2 cups whipping cream
1 2-inch piece vanilla bean, split lengthwise
1/2 cup light corn syrup
Pear Compote
2 cups GewÜrztraminer wine
1/2 cup sugar
2 whole cloves
1 4 1/2-inch piece vanilla bean, split lengthwise
2 1/2 pounds firm but ripe Anjou or Comice pears (about 6), peeled, halved, cored, cut into 1/3-inch-thick slices

Steps:

  • For ice cream:
  • Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold.
  • Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour through strainer into bowl. Mix in 1 cup cream. Cool 15 minutes.
  • Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hour or overnight.
  • Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)
  • For compote:
  • Combine wine, sugar and cloves in heavy large saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes. Pour over pears. Chill until cold, at least 4 hours or overnight. Discard vanilla bean and cloves (Can be made 1 day ahead. Cover and keep chilled.)
  • Scoop ice cream into goblets. Spoon pears and syrup over and serve.

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From pinterest.ca


APPLE, PEAR AND PLUM COMPOTE RECIPE | KITCHEN INFINITY ...
Apple, Pear and Plum Compote Directions. In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes. Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes.
From kitcheninfinity.com


EASY PEAR COMPOTE - SOMETHING MORE YOU WANT FROM CULINARY ...
My Special Food in Prague – Czech Republic; Newsletter; Talk to me; Easy Pear Compote. kristina October 19, 2018 Baby Culinary Talks 2 Comments. My memory of the pear compote goes to Sunday’s lunch. Pairing with roasted chicken and rice is one of the most common in the countries I come from. Pears, cherries, peaches, you name it. My grandmother …
From culinarytalks.com


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