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Pear compote

Pear compote

Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.

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Last modified on: April 26th 2012

For 400 g, you will need:

How long does it take?

PreparationCookingStart to finish
27 min.10 min.37 min.
Preservation: A few days in the fridge in a sealed container.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Pear compote  : Photo of step #1Peel the pears. 10 min.
2 Pear compote  : Photo of step #2Cut them into 4 lengthways, then remove the core from each quarter.

Note: if your pears start to oxidize (turn brown) quickly, moisten them with a little lemon juice, or a little water and Vitamin C as you cut them.
5 min.
3 Pear compote  : Photo of step #3Cut the quarters into small pieces in a pan. Add 1 tablespoon of water and 1 tablespoon of lemon juice if you have not already added lemon juice during the cutting process. 5 min.
4 Pear compote  : Photo of step #41st method (thickening):

Put the pan on low heat, add 50 g caster sugar and 10 g Vanilla sugar, cover and leave to come to the boil.

Take off the lid and leave to cook until the pears are soft.
10 min.
5 Pear compote  : Photo of step #5Remove from the heat and blend thoroughly. 2 min.
6 Pear compote  : Photo of step #6Return to the heat and bring to the boil. Add 3 g agar-agar while whisking.

Blend again and your pear compote is ready.
5 min.
7 Pear compote  : Photo of step #72nd method (draining):

Put the pan on low heat, but do not add the sugar. Cover and leave to come to the boil.

Take off the lid and leave to cook until the pears are soft.
8 Pear compote  : Photo of step #8Drain the pears, then return to the pan on low heat and add 50 g caster sugar and 10 g Vanilla sugar. Cover and leave to simmer until the sugar has melted.
9 Pear compote  : Photo of step #9Blend thoroughly.
10 Pear compote  : Photo of step #10Your pear compote is ready.

Remarks

The choice of pears is very important. The quality of your compote will depend largely on their variety, ripeness and flavour. Choose the variety you prefer, of course, but I have a weakness for Williams. Avoid using Louise Bonnes as they do not cook well.

If you choose the gelling method, note that the weight of agar-agar is important and must be in proportion to the volume of pears after blending. A good rule of thumb is 4g agar-agar to one litre of blended pears.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
5863 gr141 gr1 gr
29 %1 %13 %<1 %
Per 100 g
CaloriesProteins CarbohydratesFats
85<1 gr20 gr0 gr
4 %<1 %2 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 400 g : 1.79 €

Note : These prices are only approximate.

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Recipes which use it: 1

Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi
Source: Home made
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More recipes?

This recipe use (among others)
PearsPears: You can check-out other recipes which use it, like for example: Sautéed pears with custard and orange syrup , Poire Belle Hélène, Creamy plum and pear clafoutis, Pear sorbet, Pear, grapefruit and pistachio tart, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Chocolate cream, Panettone, Choux pastry (pâte à choux), Almond mug cake for Mary, ... [All]
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Gâteau Nantais, Toffee apple upside-down cake, Toasted almond cake, Framboisier, ... [All]
Agar-agarAgar-agar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Like Bounty, Pears in red wine with blackcurrant , Bounty-style tart for Alison, Apricot blancmange, ... [All]

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