PEAR COMPOTE
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
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
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
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)
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
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
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
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
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
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
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
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
"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
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
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
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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