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My recipe
Pear compote
Introduction
Compote is a classic French fruit dessert originating from 17th centurу, made of whole fruits or chunks of fruit in sugar syrup.
- 60 g unsalted butter
- 60-100 g sugar (to taste)
- 1 stick cinnamon (optional)
- 2 sprigs fresh thyme (optional)
- 50 ml Rum (brandy)
- 1 tsp lemon juice
- 50-100 ml water
- 3 large firm-ripe pears, peeled, cored and cut into medium-size pieces
- In a large skillet, melt butter over medium heat. Stir in sugar and cinnamon stick. Cook, stirring frequently, until sugar mixture turns caramel color, 3 to 5 minutes.
- Using a woody spoon, carefully stir in rum and lemon juice. Add pears, water, thyme and cook, gently stirring occasionally, until pears are tender and juices thicken slightly, 15 to 20 minutes.
- Remove and discard cinnamon stick and thyme. Serve warmed or chilled with ice cream, or small biscuits, or whipped cream. Store in the refrigerator.
Thoughts and Ideas
This was a very tasty way to use up some fruit. If the pears you use aren’t ripe, you might need to cook them for longer.
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