Pear Compote Compota De Peras Recipes

Steps:

• Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.

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.

Steps:

• Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a small saucepan, combine water and sugar. Add spice bag. Bring to a boil; boil for 5 minutes. Discard spice bag. , Add the pears, apricots, raisins and cherries to sugar syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until pears are tender. Stir in lemon juice. Serve warm or chilled.

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.

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.

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.

Steps:

• Place all the ingredients in a saucepan and cook over low heat until the fruit is soft but not falling apart.
• Watch, you will probably have to add a little more water once or twice during the cooking so as not to scorch the fruit.
• Don't drown them, just a couple of tbsp at a time.
• Remove Cardamom seeds and serve.

Steps:

• 1. Soak raisins in hot water for 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a small bowl. Drain raisins and add to bowl.
• 2. Melt the butter in a large skillet over medium-high heat. Season one side of the pork cutlets with 1/8 teaspoon each of the salt and pepper.
• 3. Place pork, seasoned side down in hot skillet and cook 2 minutes. Season with other side with another 1/8 teaspoon each salt and pepper. Flip over pork and cook an additional 2 minutes. Remove to a plate or platter. Cover with foil to keep warm.
• 4. Add pear mixture and sugar to skillet cook 1 minute. Remove skillet from heat and spoon pear compote over pork. Serve immediately.

Steps:

• 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.
• Truly delicious.

Steps:

• Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
• Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

Steps:

• Place pears on their sides in a greased 13-in. x 9-in. baking dish; arrange oranges and raisins around pears. In a small bowl, combine the water, brown sugar and salt. Pour over fruit; dot with butter., Cover and bake at 325° for 55-65 minutes or until pears are tender, basting occasionally. Halve and core pears; top with fruit mixture.