January 11, 2012

Pear Compote

I make fruit compote throughout the year, such as white peaches in summer and pears in winter.

In this recipe, pears are flavored with vanilla only. I like it this way, but you can certainly add white wine to the syrup.

Please select fruits which are ripen but not mushy.

Pear Compote
2lb firm pears
1/2 cup sugar
2 cups water
2 inches vanilla pod

Peel and core the pears.

Using a small sharp knife, cut the vanilla pod in half lengthwise and scrape out the seeds from pod with the knife.
Add the pears, sugar, water and vanilla (both the seeds and pod) in a pot, and bring to a boil. Reduce the heat to low and simmer for 20 minutes with the lid on.

Serve chilled.

Store in fridge in an airtight container for up to a week.

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