Elite life

Pear Compote Recipes


Pear Compote 1

4 pears (2/3 lb. each), peeled
2 cups 7UP
1 tablespoon lemon zest
1 cinnamon stick
1/4 cup brown sugar
Cooking Instructions:
Place the pears in a microwave-safe bowl (2 1/2 liter or 2 1/2 quart.) Mix in the 7UP, lemon zest, cinnamon stick, and brown sugar. Cover with plastic wrap and poke a hole in the center to release the steam. Cook on high (1200W) for 3-4 minutes. Reduce power to low (30%) as soon as it comes to a boil. Cook for an additional 7-8 minutes. Let it sit and cool before serving.
Pear Compote 2

6 firm pears, peeled
1/2 c. water
1/2 c. red wine
1 c. sugar
1 cinnamon stick
1/2 lemon, sliced
Cooking Instructions:
Combine water, wine, sugar, cinnamon stick and lemon slices in a saucepan. Bring to a boil. Add pears, cover and cook until pears are tender. Baste pears with the syrup occasionally. Cool. Serve chilled.
Spice Pear Compote

Three 1-pound cans pear slices in syrup
1 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup lemon or orange juice
Cooking Instructions:
Drain syrup from pears and reserve 1 cup syrup. Mix syrup with brown sugar, spices and fruit juice. Add pears and mix gently, covering pears with syrup. Let stand overnight in refrigerator for full favor to develop. Serve.
Apple Pear Compote

4 ounces dry white wine
1 teaspoon honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 granny smith apple, peeled, pared and chopped
1 macintosh apples, peeled, pared and chopped
10 ounces pears, pared and chopped
Frozen non-dairy whipped topping , thawed
Cooking Instructions:
In large saucepan, combine wine, honey, vanilla and spices. Cook over high heat until mixture boils. Add Granny Smith apple. Reduce heat and cook until liquid is reduced by half, about ten minutes. Add McIntosh apples and pears. Cook until fruit is tender and liquid is mostly evaporated and syrupy. Top with whipped topping and serve.
Apple and Pear Compote

1 tsp honey
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
3 apples, peeled, pared and chopped
3 l water
3 pears, pared and chopped
Cooking Instructions:
In large saucepan, combine water, honey, vanilla and spices. Cook over high heat until mixture boils. Add apples. Reduce heat and cook about ten minutes. Add pears. Cook until fruit is tender. Serve hot or cold.
Pear and Prune Compote

750 g peeled, diced pears
250 g prunes
100 g walnuts
300 ml sugar
Cinnamon stick
2 bay leaves
375 ml dry red wine
Cooking Instructions:
Cook all ingredients together very gently until pears are tender. Cool, cover and stand for a day before serving.
Pear and Raspberry Compote

2 lg Pears, peeled, cored and sliced
8 oz Raspberries, use frozen if of season
2 tb Concentrated apple juice
1/4 ts Vanilla essence
1 sm Cart Greek yoghurt
2 tb Pumpkin seeds, toasted
Cooking Instructions:
Place the fruit, apple juice and vanilla essence in a small pan. Bring to the boil, then simmer for 15-20 minutes until the pears are just soft. Leave to cool then chill. To serve with yoghurt and pumpkin seeds.
Cranberry Pear Compote

1 medium pear, peeled and chopped
1 medium apple, peeled and chopped
1/4 cup fresh or frozen cranberries
1/4 cup water
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Cooking Instructions:
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. 
Rhubarb and Pear Compote

1/4 cup dry red wine
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon ground allspice
2 Bartlett pears, peeled, cut lengthwise into eights, cored and cut
 crosswise into 1-inch pieces
10 ounces rhubarb, trimmed, cut into 1-inch pieces
Vanilla ice cream
Cooking Instructions:
Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes. Spoon warm compote into bowls. Top with ice cream and serve.
Rhubarb, Pear and Apple Compote
2 cups (1-inch-thick) slices rhubarb (about 1/2 pound)
1/2 cup sugar
1 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (3-inch) cinnamon stick
1 cup cubed peeled Gala apple
1 cup cubed peeled Bartlett pear
Cooking Instructions:
Combine first 5 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes. Add apple, and cook 2 minutes. Add pear; cook 1 minute or until fruit is tender, stirring gently. Remove from heat; cool. Discard cinnamon stick. Serve chilled or at room temperature.
Fruit Compote with Pears

6 ripe but firm pears
2 medium navel oranges, unpeeled, sliced
1/4 to 1/2 cup raisins
3/4 cup brown sugar, packed
1 cup water
Dash salt
3 tablespoons butter
Cooking Instructions:
Cut a thin slice off bottom of each pear so they will stand up. Place pears, orange slices, and raisins in a 3-quart baking dish. Combine brown sugar, water, and salt; pour over the fruits, covering orange slices well. Dot with butter. Bake, covered, at 325°F, for 1 to 1 1/2 hours, basting fruit occasionally. Serve warm.


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