CRANBERRY PEAR COMPOTE
"While simmering apples in brown sugar and cinnamon, I decided to add a ripe pear and a few cranberries to the mix," says Linda James of Greenfield, Wisconsin. "The result was a thick, tangy-sweet sauce that's terrific over frozen yogurt."
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
PEAR CRANBERRY COMPOTE
If you're planning your Thanksgiving menu already, this pear cranberry compote would complement the turkey quite nicely. Just skip the canning process and store jars in the refrigerator for up to ten days.
Provided by Marisa
Categories Preserves
Number Of Ingredients 6
Steps:
- Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.
- Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.
- When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.
- Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.
- Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.
- When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.
Nutrition Facts : Calories 901 kcal, Carbohydrate 237 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 33 g, Sugar 178 g, ServingSize 1 serving
PEAR, CRANBERRY AND ROSEMARY COMPOTE
Categories Condiment/Spread Fruit Vegetarian Low Sodium Wheat/Gluten-Free Vegan Simmer
Yield 1.5 cups
Number Of Ingredients 6
Steps:
- In a small saucepan bring water, rosemary sprigs and cranberries to a boil. Simmer over low heat until the cranberries have burst. Add sugar and stir to dissolve. Stir in pear chunks, lemon juice and zest, then cover and simmer over low heat just until pears are tender. (If baking further in a crumble/cobbler simmering is unnecessary.) Remove and discard rosemary sprigs (a few loose needles are okay) and adjust sugar to your taste and to suit your desired purpose.
CRANBERRY-PEAR COMPOTE SHORTCAKE
Here's a home-style recipe I've shared with many of my friends and family. Cranberries, pears and cinnamon transform the usual strawberry shortcake into a wonderful wintry treat. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.
Nutrition Facts :
CRANBERRY-PEAR COMPOTE
From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.
Provided by Wish I Could Cook
Categories Chutneys
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3
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- Put sugar and orange juice in a medium pan and bring to gentle boil stirring to help sugar dissolve.
- Add cranberries and simmer on low heat (stirring from time to time) for about 12-15 min until the fruit starts to soften and burst but still holds its shape (it will take less time if using frozen fruit). For mushier consistency cook for longer.
- Towards the end of cooking time for last 2-3 minutes add one sprig of rosemary and make sure it is immersed in the fruit.
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