Fine for topping ice cream, cantaloupe, honeydew melon, bread pudding, plain cake or waffles/pancakes.
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 8 serving(s)
Ingredients:
| 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.
Nutrition Facts:
Calories 221.3, Fat 6, Saturated Fat 3.7, Cholesterol 15.3, Sodium 7.3, Carbohydrate 41.3, Fiber 3.8, Sugar 30.9, Protein 0.8
Spiced Pear Compote
Provided by: SmallRecipe.com
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: Three 250 ml (1 cup) jars
Ingredients:
| 1/2 vanilla bean 
 |
| 12 pears, peeled, cored and cut into pieces 
 |
| Juice of 1 lemon 
 |
| 1/2 cup (125 ml) honey |
| Star Anise 
 |
| 1 2-inch (5-cm) cinnamon stick |
| 2 pinches nutmeg 


 |
Steps:
- Spiced Pear Compote
Nutrition Facts:
Calories 290 calories
This compote is delicious served with both pear ice cream and pear sorbet.
Provided by: SmallRecipe.com
Ingredients:
| 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.