Cranberry Pear Compote With Stem Ginger Recipes

ROSY PEAR COMPOTE

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.

CRANBERRY-PEAR COMPOTE

Steps:

• Combine all the ingredients in a 3-quart saucepan.
• Cover and bring to a boil over high heat.
• Lower the heat and simmer for 10 minutes.
• Let cool completely and refrigerate 8-12 hours to thicken.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

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.

GINGER-SPICED ASIA PEAR AND CRANBERRY COMPOTE

Steps:

• Make a bouquet garni by enclosing the clovers, ginger, cinnamon stocks and allspice berries in a piece of cheesecloth tied together with a piece of string. Tie the string to the handle of a large saucepan.
• Combine the boueguet garni, sugar and water in the saucepan and bring the syrup to a boil. When the sugar is dissolved, lower the heat and add the Asian pear pices. Coer the pan and simmer the pears for about 40-45 minutes. They will still offer slight resistance when pierced with a knife.
• Stir in the cranberries and turn up the heat so that the cranberries will cook and begin to pop, stirring frequently; this should take about 8 - 10 minutes. When the cranberries have cooked, remove the pan from the heat and cool. Remove the bouquet garni from the compote. Add the vinegar and ginger and taste for seasoning. The suace will firm up as it cools. Refrigerate until serving time. Taste for seasoning just before serving.
• Can be made 5 days a head, covered and refrigerated. Taste before serving. You may need to add a bit more vinegar.

GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE

Steps:

• Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
• For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
• Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
• Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
• Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
• To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
• To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
• Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
• For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
• Garnish by sifting additional powdered sugar over all and topping with orange zest.