Warm Pear Compote

Submitted by gailanng

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

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 8

ingredients

• 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 2 cups apple juice or 2 cups fruit nectar
• 2 tablespoons brandy or 2 tablespoons dark rum
• 4 tablespoons unsalted butter

directions

1. Peel and core the pears and cut into eighths; set aside.
2. 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.
3. 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.

Reviews

[squeaky_oat_bear]

This is so yummy. I used Forelle pears which are pretty sweet so used the smaller amount of sugar. I also sadly have no rum so I put in a little bit of vanilla. I didn't bother to peel the pears, I didn't feel it was necessary. Was very delicious on top of buttermilk pancakes!

 

[Soledad]

This was so delicious. I made it with home-grown pears given to me by a neighbor. I prefer cinnamon and my husband prefers allspice, so I compromised and used 1/4 tsp. of cinnamon and 1/4 tsp. of allspice. I only had Welch's Orange, Pineapple, Apple Juice Cocktail on hand so I used that and it was still so good. My husband and I thought that it was just fine after adding the pears and letting it boil, but I fought the temptation to stop right there and added the rum and butter. That took it from good to great. I made this to take to a get-together, but my husband liked it so much that he convinced me to make something else so that we could keep this for ourselves.<br/><br/>Thank you, gailanng, for posting this. It's easy and delish.