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
WARM PEAR COMPOTE
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
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.
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
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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