Cinnamon Pear Compote Recipes

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.

CINNAMON PEAR COMPOTE

Steps:

• Put pears, raisins, juice, cinnamon, nutmeg and butter into a small pot and cook over medium heat, stirring occasionally, for about 10 minutes.
• Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes, then serve.

PEAR COMPOTE

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.

PEAR COMPOTE

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.

WARM PEAR COMPOTE

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.

ASIAN APPLE PEAR COMPOTE

Steps:

• Place all the ingredients in a saucepan and cook over low heat until the fruit is soft but not falling apart.
• Watch, you will probably have to add a little more water once or twice during the cooking so as not to scorch the fruit.
• Don't drown them, just a couple of tbsp at a time.
• Remove Cardamom seeds and serve.