WARM PEAR COMPOTE
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
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
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
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
RACK OF PORK WITH PEAR-APPLE COMPOTE
Steps:
- Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, 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, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator.
- Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
- While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote.
PEAR COMPOTE
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.
RACK OF PORK WITH PEAR APPLE COMPOTE
Provided by Ted Allen
Time 13h50m
Yield 4 servings
Number Of Ingredients 22
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.
PEAR COMPOTE
"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
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.
FRESH PEAR AND BERRY COMPOTE IN RED WINE
This compote -- herbed and sweetened red wine poured over pears and berries -- is delicious on its own, but we like to serve it in wine goblets with Almond Tuiles draped over the rims.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, combine strawberries, raspberries, and pears.
- In a medium saucepan, heat sugar and 1 cup water over medium-high heat until sugar has completely dissolved. Add geranium leaves, and remove from heat. Cover, and let steep 10 minutes.
- Stir wine into mixture in pan, and pour over fruit. Cover bowl with plastic wrap, and refrigerate until well chilled, at least 1 1/2 hours. Remove from refrigerator 30 minutes before serving.
PEAR PORT COMPOTE
Make and share this Pear Port Compote recipe from Food.com.
Provided by Diana Adcock
Categories Pears
Time 1h5m
Yield 5 pints
Number Of Ingredients 13
Steps:
- Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan.
- Mix well, add pears and bring to a boil.
- Boil gently, covered for 30 min-stir occasionally.
- Uncover mixture and boil until thick, around 15 min-stirring frequently.
- Stir in almonds and port wine, and stir/boil another 5 min.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet.
ROSY PEAR COMPOTE
Pears and cranberries bring down-home flair to this comforting compote-a heartwarming way to cap off any autumn meal. Lorraine Darocha, Berkshire, Massachusetts, suggests, "It's also delicious spooned over a cool scoop of sherbet."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges., Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired.
Nutrition Facts :
WARM PEAR COMPOTE
This compote is delicious served with both pear ice cream and pear sorbet.
Provided by Martha Stewart
Number Of Ingredients 5
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.
PORK WITH PEAR COMPOTE
From my kitchen to yours, Hope you and yours enjoy it! Personally I love the marriage of the meat, pear and spices in this one. Great flavor, with little effort.
Provided by fairy chef
Categories Pork
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Soak raisins in hot water for 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a small bowl. Drain raisins and add to bowl.
- 2. Melt the butter in a large skillet over medium-high heat. Season one side of the pork cutlets with 1/8 teaspoon each of the salt and pepper.
- 3. Place pork, seasoned side down in hot skillet and cook 2 minutes. Season with other side with another 1/8 teaspoon each salt and pepper. Flip over pork and cook an additional 2 minutes. Remove to a plate or platter. Cover with foil to keep warm.
- 4. Add pear mixture and sugar to skillet cook 1 minute. Remove skillet from heat and spoon pear compote over pork. Serve immediately.
Nutrition Facts : Calories 164.1, Fat 10.7, SaturatedFat 4.1, Cholesterol 15.3, Sodium 147.9, Carbohydrate 18.3, Fiber 2.7, Sugar 12.2, Protein 1.7
CRANBERRY-PEAR COMPOTE
From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.
Provided by Wish I Could Cook
Categories Chutneys
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a 3-quart saucepan.
- Cover and bring to a boil over high heat.
- Lower the heat and simmer for 10 minutes.
- Let cool completely and refrigerate 8-12 hours to thicken.
Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3
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