Apple And Pear Compote Recipes

APPLE-PEAR COMPOTE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

APPLE AND PEAR FRUIT COMPOTE

Steps:

• Peel and Core all the fruit. Quarter each piece of fruit and chop each quarter into 6 bite-sized pieces. Add fruit to a medium-sized heavy bottom.
• Add the remaining ingredients to the pot and bring the mixture to a medium simmer. Once the mixture reaches a simmer, turn down to low and allow to simmer on low for 1 hour, stirring occasionally.
• After 1 hour turn off the heat and allow to cool. Once cool, decant to a container and refrigerate. The mixture should stay fresh refrigerated for one week to 10 days.

APPLE AND PEAR FRUIT COMPOTE

Steps:

• Combine all but the last two ingredients in a saucepan. Bring to a simmer, then cover and cook over moderate heat until the fruit is soft, about 15 to 20 minutes.
• Stir in the raisins and lemon juice and let cool, then chill, covered, until needed.
• Serve in individual dessert bowls or parfait glasses.

ROASTED APPLE AND PEAR COMPOTE WITH CANDIED GINGER

Steps:

• Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
• Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, and pour over the fruit.
• Place in the oven, and bake 1 to 1 1/2 hours until the fruit is very soft. Stir gently every 10 to 15 minutes to keep all the fruit moist. Serve warm.

PEAR APPLE COMPOTE WITH HONEY & MAPLE SYRUP

Steps:

• Peel, core and chop the apples and pears into 1/2-inch chunks.
• Place them in a medium-large saucepan. Add the water, lemon juice and cinnamon.
• Cover and cook over medium-low heat until tender, 15 to 20 minutes, stirring occasionally to prevent the fruit from sticking and/or burning.
• With a potato masher crush the fruit coarsely while continuing to cook until the excess water evaporates, about 5 minutes.
• Remove from the heat and gently stir in the honey and maple syrup. Taste and add more sweetener if desired.
• Serve lukewarm or cold.

RACK OF PORK WITH PEAR APPLE COMPOTE

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.

APPLE, PEAR AND PLUM COMPOTE

Steps:

• 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.
• Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake.

CINNAMON ROASTED PEAR OR APPLE COMPOTE

Steps:

• Preheat the oven to 375 degrees F.
• Peel, core, and dice the fruit into 3/4-inch pieces.
• Place the fruit, sweetener or choice, lemon juice and cinnamon in an oven-proof casserole with a lid and mix well.
• Bake covered for 25 minutes, then remove the lid and bake for another 2o minutes or until the fruit is tender.
• Cool to room temperature and use as desired.

CROCKPOT APPLE + PEAR COMPOTE

Steps:

• Peel, core and cut apples and pears into small pieces (approximately 1/4" thick). I like to use an apple cutter to quickly core and section the apples. Saves me a lot of time and all I have to do is quickly cut the apple sections into evenly sized pieces.
• Place in crockpot along with juice, cinnamon, and brown rice syrup.
• Cover and cook on low for 4 hours.
• When cooking time is up, add vanilla extract and stir.
• Can be served both Hot and Cold.

EASY APPLE COMPOTE WITH CINNAMON

Steps:

• Melt butter In large skillet over medium high heat.
• Add apples and brown sugar. Continue to cook over medium high heat for 15 minutes, or until apples are softened, stirring occasionally.
• Stir in cinnamon.
• Makes 3 cups. Serve over pancakes, cooked oatmeal, vanilla ice cream, or pudding.

APPLE PEAR COMPOTE

Steps:

• Combine raisins, butter, lemon juice, lemon zest, sugar, vanilla, salt, spices and brandy in a large pan and heat and stir to blend ingredients.
• Add apples and pears and simmer 15 minutes or until sauce is thick and fruit is tender.

APPLE, PEAR & CHERRY COMPOTE

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.

APPLE PEAR COMPOTE

Steps:

• In large saucepan, combine wine, honey, vanilla and spices.
• Cook over high heat until mixture boils.
• Add Granny Smith apple.
• Reduce heat and cook until liquid is reduced by half, about ten minutes.
• Add McIntosh apples and pears.
• Cook until fruit is tender and liquid is mostly evaporated and syrupy.
• Top with whipped topping and serve.
• Truly delicious.

PEAR AND APPLE COMPOTE

Steps:

• After roasting a rack of pork, 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.

APPLE AND PEAR COMPOTE

Steps:

• Melt the butter in a pan. Add the diced apples and pear, maple syrup and cardamom (or cinnamon). Bring to a light simmer and cook for 12-15 minutes until the fruit has softened.

APPLE AND PEAR COMPOTE

Steps:

• Peel the apples and pears.
• Add a very small amount of water to a saucepan.
• Cook in saucepan till both fruits are soft
• Puree till smooth.
• Serve chilled.

APPLE PEAR COMPOTE

Steps:

• Peel the apples and pears, quarter, and remove the core. Dice into large cubes.
• Bring the apples and pears with 300 ml / 10 ounces of water, lemon juice, half of the lemon zest, sugar (to taste), coarsely broken cinnamon sticks and raisins to boil in a saucepan. Reduce the heat to medium and simmer for a few minutes until the fruit is soft but not falling apart. Remove from the heat and let cool. Serve in dessert glasses or cups.