PEAR COMPOTE RECIPE
PEAR COMPOTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"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
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
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, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 61g carbohydrate (50g sugars, FiberContent 5g fiber), ProteinContent 2g protein.
WARM PEAR COMPOTE RECIPE -
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)
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.
Nutrition Facts : Calories 221.3, FatContent 6, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 7.3, CarbohydrateContent 41.3, FiberContent 3.8, SugarContent 30.9, ProteinContent 0.8
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