Pear Saffron Compote Recipes

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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 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.

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

WARM PEAR COMPOTE



Warm Pear Compote image

Fine for topping ice cream, cantaloupe, honeydew melon, bread pudding, plain cake or waffles/pancakes.

Provided by gailanng

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

4 large ripe pears, about 2 pounds (preferably Bosc pears or Anjou pears)
1/2-1 cup light brown sugar, firmly packed
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice
2 cups apple juice or 2 cups fruit nectar
2 tablespoons brandy or 2 tablespoons dark rum
4 tablespoons unsalted butter

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.

FRESH PEAR AND BERRY COMPOTE IN RED WINE



Fresh Pear and Berry Compote in Red Wine image

This compote -- herbed and sweetened red wine poured over pears and berries -- is delicious on its own, but we like to serve it in wine goblets with Almond Tuiles draped over the rims.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 6

1 pint fresh strawberries, hulled and halved
1/2 pint fresh raspberries
3 small firm but ripe pears, such as Seckel or Bosc, cored and thinly sliced
1/2 cup sugar
2 to 3 large, sweet geranium leaves (pesticide-free) or 1 sprig mint
1/2 750-ml bottle (1 2/3 cups) Gamay Beaujolais or other light-bodied fruity red wine

Steps:

  • In a medium bowl, combine strawberries, raspberries, and pears.
  • In a medium saucepan, heat sugar and 1 cup water over medium-high heat until sugar has completely dissolved. Add geranium leaves, and remove from heat. Cover, and let steep 10 minutes.
  • Stir wine into mixture in pan, and pour over fruit. Cover bowl with plastic wrap, and refrigerate until well chilled, at least 1 1/2 hours. Remove from refrigerator 30 minutes before serving.

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

DRIED PEAR AND FIG COMPOTE



Dried Pear and Fig Compote image

Provided by Alton Brown

Categories     condiment

Time 1h45m

Yield about 2 cups

Number Of Ingredients 12

4 ounces (about 3/4 cup) dried figs, roughly chopped
4 ounces (about 1 cup) dried pears, roughly chopped
1 cup apple cider
1/2 cup white wine
2 tablespoons orange blossom honey
6 whole cloves
1 stick cinnamon
1 star anise pod
1/2 vanilla bean
1 (1-inch) strip lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Steps:

  • Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

WARM PEAR COMPOTE



Warm Pear Compote image

This compote is delicious served with both pear ice cream and pear sorbet.

Provided by Martha Stewart

Number Of Ingredients 5

4 Bartlett or Anjou pears, peeled and cored
1 tablespoon unsalted butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup brandy

Steps:

  • Cut pears into 1-inch cubes. Melt butter in a medium saute pan over medium-high heat. Add pears and saute until they start to brown. Add sugar and cinnamon and cook 5 minutes more, stirring often.
  • From a measuring cup (never the bottle), pour brandy over pears. Ignite with a match and cook until flames die down.
  • Place a school of Pear Ice Cream and Pear Sorbet in each of 4 bowls. Divide warm compote among bowls and serve.

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 :

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

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