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.
405K 101 3.8
Last modified on: April 26th 2012
Keywords for this recipe:PearsCompoteVanillaLemonFor 400 g, you will need:
- 0
500 g Pears - 1
50 g caster sugar - 2
10 g Vanilla sugar - 3
1 lemon - 4
3 g agar-agar - Total weight: 693 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 10 min. | 37 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Peel the pears.
Stage 2 - 5 min.
Cut 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.
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.
Stage 3 - 5 min.
Cut 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.
Stage 4 - 10 min.
1st 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.
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.
Stage 5 - 2 min.
Remove from the heat and blend thoroughly.
Stage 6 - 5 min.
Return to the heat and bring to the boil. Add 3 g agar-agar while whisking.
Blend again and your pear compote is ready.
Blend again and your pear compote is ready.
Stage 7
2nd 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.
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.
Stage 8
Drain 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.
Stage 9
Blend thoroughly.
Stage 10
Your 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.
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.
Keeping
A few days in the fridge in a sealed container.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 555 Kcal or 2,324 Kj | 3 gr | 141 gr | 1 gr |
| 28 % | 1 % | 13 % | <1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 80 Kcal or 335 Kj | < 1 gr | 20 gr | < 1 gr |
| 4 % | <1 % | 2 % | <1 % |
How much will it cost?
Some recipes that use this recipe
Caramelized brioche with pear and kiwi
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
80K 15 45 min.
Source
Home made.
This recipe uses (among others)
 | Pears: You can check-out other recipes which use it, like for example: Poire Belle Hélène, Pear and chocolate Paris puddings, Belle-helene in a glass, 4 pears salad with vanilla, Apple and pear tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Grandma Solange's biscuits, Passion fruit jellies, Chocolate mousse, Bonnevaux apple tart, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Mulled wine Belle-Plagne style, Yvetot Douillons, Stewed apricots, Moist chocolate cake, ... All |
 | Agar-agar: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Apricot blancmange, Bounty-style tart for Alison, Quick bramble jelly, Blackcurrant, vanilla and lime verrine , ... All |
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