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Dec 17, 2008 05:41 PM

Do you have a recipe for a pear compote?

I have a memory of a pear compote with cloves. it was SO GOOD. It's like a lost chord. All the recipes I've found are more along the pear/ginger line... those sound good, too, but I really would love to recreate the pear/clove one. Any suggestions?

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  1. 2 fresh pears (peeled and chopped)
    1 Granny Smith apple (peeled and chopped)
    1 Cortland apple (peeled and chopped)
    1/2 cup sherry (dry)
    3/4 tsp honey
    1/2 teaspoon almond extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground ginger

    Combine the honey, wine and almond extract with the spices.
    Put these in a saucepan (2 quart should do it) and bring to a boil over medium heat
    Add the granny smith apples and simmer to reduce the liquid by half.
    Reduce the heat and add the Cortland apples, continue to simmer three minutes, then add the pears.
    Continue to cook at simmer until liquid has developed into a syrupy mass that clings to the fruit.
    Serve topped with whipped topping, creme fresh, or melted marshmallow.

    1 Reply
    1. re: todao

      Now that compote sounds wonderful. But here's something I whipped up the other night that is less complex, is not exactly a compote, but might answer the clove question. Depending on how much you want to make, core one or two Asian pears and slice the fruit into thin rounds. You can leave the skin of it you like. Or cut the pears in half vertically and slice them thinly into half rounds. Butter the bottom of a tart pan, or anything else that is convenient. Sprinkle sugar on the pan bottom. (I used turbinado as we were out of brown sugar, but granulated white would have done.) Add a few pinches of cloves and/or cinammon, another sprinkling of sugar, some raisins if you like, a light scraping of lemon zest if you like, and some dabs of butter. (Easiest is to grate some frozen butter over it.) Don't overdo it on the sugar. Continue layering. Add 1/4 to 1/2 tsp of vanilla, depending on your taste and the amount of pears. (I go for rather less.) Cover it with foil. Bake for about 45 minutes at 325. You'll be surprised at how juicy it gets. Then uncover and continue baking for about another 15 minutes to reduce the juices and let the sugars caramelize.