Pear Compote
I use this spiced pear compote as a fruit sauce for my favorite waffles, pancakes, oatmeal, desserts, puff pastry, yogurt, crepes, and even savory dishes. I make it with sweet pears and warm spices, lemon juice and without any processed sugar, this easy-to-make compote takes me about 50 minutes to cook and has quickly become one of my family’s favorite toppings.
Servings: 8
Calories: 82kcal
Ingredients
- 6 pears
- 1 cinnamon stick
- 2 star anise
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- ½ tbsp maple syrup optional
- ¼ - ½ cup water
Instructions
- Peel and core the pears. Dice into ½ inch cubes.
- Add all ingredients to a saucepan and heat over a medium heat.
- Bring to a boil, reduce heat and simmer for 40-45 minutes, stirring often until the pears have softened and the liquid has thickened.
- Remove from the heat.
- Remove the cinnamon stick and star anise.
- Add ½ of the cooked pears to a high speed food processor and blitz until smooth.
- Stir the puree through the remaining cooked pears.
- Allow to cool completely before transferring to a glass jar to store in the fridge for up to 1 week.
Notes
- My #1 Secret Tip for this recipe is to not overcook the pears. Overcooking will make them mushy and turn the compote into a sauce. I cook the pears until they are soft and easy to mash, but still hold their shape, so the compote stays thick and has a nice chunky texture.
- Taste as you go: I taste the compote while it simmers to check sweetness and spice levels. Adjusting sugar or cinnamon gradually helps me get the flavor just right.
- Evenly dice pears: I cut the pears into similar sized pieces so they cook at the same rate. This prevents some pieces from turning to mush while others stay firm.
- Use a heavy pan: I use a heavy bottomed saucepan to cook the compote. It distributes heat evenly and helps prevent burning or sticking.
- Stir gently: I stir the compote regularly but gently to keep the pieces intact. This preserves a chunky texture and prevents the fruit from turning to puree too quickly.
- Cool before storing: I let the compote cool completely before transferring it to containers. This keeps condensation from forming and helps it store longer in the fridge or freezer.
Nutrition
Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 166mg | Fiber: 4g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 0.4mg