Compota De Peras Pear Compote Recipes

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PEAR COMPOTE



Pear Compote image

In the words of our founder, Ann: "I love all fruit compote. It started during the time I spent traveling in France and Italy, when prunes, apples, pears, and peaches would turn up as simple, quite wonderful compotes on the dessert trolley. During cancer treatment, compotes can be life-savers. Cooking fruit concentrates its flavor and makes it easier to digest. The mix of dried prunes and fresh pears is particularly delicious; the prunes give sweetness and depth to the light taste of the pears. Add a dollop of Greek yogurt for some protein and you are set."

Provided by Cook for Your Life Staff

Categories     Breakfast, Dessert

Number Of Ingredients 1

¾ pounds medium ripe pears, peeled, cored and cut into ¾-inch dice 1 teaspoon lemon juice 1 teaspoon sugar 3 prunes, quartered, pits removed (optional - see Chef Tips) 2 tablespoons water 1 whole clove

Steps:

  • Combine all the ingredients in a small pot. Cover and cook over low heat for 20 minutes. Uncover and cook for another 10 minutes or until the liquid has reduced and turns syrupy. Discard the clove. Serve warm, or store and serve cold from the fridge.

Nutrition Facts : Calories 280

PEAR COMPOTE



Pear Compote image

This super easy Spiced Pear Compote made with Cinnamon, Ginger and no processed sugar is a delicious and healthy Winter sauce to enjoy over pancakes, oatmeal, yogurt, cakes, desserts - or simply on its own!

Provided by A Baking Journey

Categories     Dessert

Time 25m

Number Of Ingredients 6

6 Pears (ripe)
250 ml (1 cup) Water (more if required)
60 ml (1/4 cup) Maple Syrup
1/2 Lemon, Juiced ((about 1 tablesp. juice))
1 teasp. Ground Cinnamon
1 teasp. Ground Ginger

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.

Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

COMPOTA DE PERAS (PEAR COMPOTE)



Compota De Peras (Pear Compote) image

Pear Compote (called Compota de Peras in Spain) is a dessert that is very easy to make. It's served all throughout the various regions of Spain, and is especially common in fall and winter when some of the best pear varieties are in season. In some homes in Spain, it is a traditional to serve this at Christmastime and other special occasions. It can be served warm or at room temperature, which is great because you can save a lot of time by making it in advance and serving it later. I've seen this recipe on various websites, but I got these exact measurements from the Just Spain tourist website. I use Bosc pears because they retain their shape during cooking, but you can use any variety of firm pear.

Provided by Northwestgal

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 firm pears, peeled and cored
3/4 cup granulated sugar
1 1/2 cups water
1 cinnamon stick (about 3 inches in length)
1 grated lemon, zest of

Steps:

  • Place pears in saucepan with all the remaining ingredients, and bring to a boil over medium heat. Cook 10 to 15 minutes or until the pears are very soft but still hold their shape.
  • Remove from heat and let cool a little.
  • Serve warm or at room temperature with some of the cooking sauce.
  • NOTE: For a birthday celebration, I served these with the pears whole (which I peeled but didn't core, and I cooked them whole). It provided only 2 servings though. But you can cut the pears in half, remove the core, and you'll get double the servings.

Nutrition Facts : Calories 211.8, Fat 0.1, Sodium 4.2, Carbohydrate 55.3, Fiber 3.6, Sugar 48.7, Protein 0.4

PEAR COMPOTE



Pear Compote image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

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.

DATE COMPOTE WITH FRESH PEARS



Date Compote with Fresh Pears image

Provided by Alex Guarnaschelli

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon butter
2 pears, cored and cut into thin slices
1/4 pound pitted dates
4 tablespoons honey
Pinch cinnamon
1/4 cup water
1/2 lemon, zested and juiced
Sour cream, optional

Steps:

  • In a medium saute pan, melt butter over low heat. When it has melted, add the pear slices and toss to coat. Chop the dates into small pieces and add to the pears. Add the honey and a cinnamon and cook until tender, 3 to 5 minutes. Add a little water to loosen, if necessary. Add the zest and juice from the lemon and stir.
  • Serve with pancakes, if desired, and a dollop of sour cream.

PEAR & SAFFRON COMPOTE



Pear & saffron compote image

This luscious compote, from Gordon Ramsay, can be made with a variety of fruits - try apple, mango or even figs. It goes fabulously well with his rustic pâté

Provided by Gordon Ramsay

Categories     Buffet, Condiment, Dinner, Supper

Time 25m

Number Of Ingredients 9

3 just-ripe pears (such as Williams, Comice or Conference)
1large shallot , finely chopped
2cm length fresh ginger , peeled and finely chopped
1plump garlic clove , finely chopped
1 tbsp olive oil
good pinch saffron strands
80g caster sugar
2 tbsp cider vinegar
large handful (about 50g) raisins or sultanas

Steps:

  • Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.
  • In a medium pan, sauté the shallot, ginger and garlic in the oil for about 3 mins, then crush in the saffron and cook for 1 min. Tip in the sugar and cook on a medium heat until it begins to caramelise lightly (give the pan a good shake and stir if it starts to clump). Deglaze by stirring in the vinegar and cook for a min until absorbed.
  • Stir in about 100ml cold water and bring to the boil. Add the pears and dried fruit with a little seasoning and stir gently. Cook on a medium heat for 3-5 mins until soft (length of cooking will depend on the ripeness of the pears). Remove and cool. Will keep in the fridge for 3 days.

Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.02 milligram of sodium

ROSY PEAR COMPOTE



Rosy Pear Compote image

Pears and cranberries bring down-home flair to this comforting compote-a heartwarming way to cap off any autumn meal. Lorraine Darocha, Berkshire, Massachusetts, suggests, "It's also delicious spooned over a cool scoop of sherbet."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

6 medium ripe pears, peeled and cut into quarters
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 medium navel oranges, peeled, cut into 8 slices and halved
Cinnamon sticks, optional

Steps:

  • In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges., Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired.

Nutrition Facts :

PEAR COMPOTE



Pear Compote image

"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

Time 45m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 teaspoon aniseed
2 cups water
1/4 cup sugar
2 medium pears, peeled and cubed
1/3 cup dried apricots, halved
1/4 cup golden raisins
1/4 cup dried cherries
1 tablespoon lemon juice

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, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 61g carbohydrate (50g sugars, Fiber 5g fiber), Protein 2g protein.

PEAR PORT COMPOTE



Pear Port Compote image

Make and share this Pear Port Compote recipe from Food.com.

Provided by Diana Adcock

Categories     Pears

Time 1h5m

Yield 5 pints

Number Of Ingredients 13

10 cups peeled cored and chopped pears
1 cup dark raisin
1 cup golden raisin
1/2 cup chopped dried apricot
1 lemon, juice and zest of
1 orange, juice and zest of
1/2 cup lightly packed golden brown sugar
3 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger, ground
1/4 teaspoon pickling salt
1 cup blanched slivered almonds
1/4 cup port wine

Steps:

  • Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan.
  • Mix well, add pears and bring to a boil.
  • Boil gently, covered for 30 min-stir occasionally.
  • Uncover mixture and boil until thick, around 15 min-stirring frequently.
  • Stir in almonds and port wine, and stir/boil another 5 min.
  • Ladle into clean hot jars leaving 1/2 inch head space.
  • Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet.

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