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.
463 K 3.8/5 (110 reviews)
40 min.
Easy
400 g
5 IngredientsLast modified on: April 26th 2012
For 400 g, you will need:
- 1
500 g Pears - 2
50 g caster sugar - 3
10 g vanilla sugar - 4
1 lemon - 5
3 g agar-agar - Total weight: 695 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 10 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 180 RDI=20 % | 1 RDI=0 % | 590 RDI=30 % | 2,460 RDI: 30 % |
| Per 100 g | 0 | 30 RDI=2 % | 0 | 80 RDI=4 % | 350 RDI: 4 % |
How much will it cost?
- For 400 g : 1.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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).
101 K 15 45 min.
This recipe uses (among others)
Pears
Like these other recipes: Yvetot Douillons, Fruit salad, Pear and lime meringue pie, Pear, grapefruit and pistachio tart, Pears and caramelised walnut samosas , ... See them all 20
Caster sugar
Like these other recipes: Oat shortbread biscuits, Raspberry muffins, Apple paste, Breton apple and rhubarb tart , Strawberry, kiwi and mascarpone verrines, ... See them all 357
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Mojito peaches, Rolled chestnut and apple brioche, Toffee apple upside-down cake, Apple Pie, ... See them all 82
Agar-agar
Like these other recipes: Blackcurrant, vanilla and lime verrine , Bounty-style tart for Alison, Quick bramble jelly, Apricot blancmange, Like Bounty, ... See them all 6
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013292 K 15 2 hours 30 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012324 K5 3 hours 9 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011247 K 24.2 1 hour 7 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.February 11th 2011256 K5 1 hour 40 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011280 K 15 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 10 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.