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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.

391,4503.8/5 for 96 ratings

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Last modified on: April 26^th 2012

For 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

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	10 min.	37 min.

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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.

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.

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.

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.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 400 g : 1.79 €

Change currency:

Note : These prices are only approximate.

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).
77,957 15/5 for 1 ratings 45 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Pears: You can check-out other recipes which use it, like for example: Pear verbena tarts, Pear sorbet, Sautéed pears with custard and orange syrup , Yvetot Douillons, Pear tart with almond cream, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Plain cake, Real custard sauce (crème anglaise), Kouign-amann, Tarte Normande, ... All
	Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Apple and almond gratin, Cherry clafoutis, Cochelin d'Evreux, Pistachio custard tart, ... All
	Agar-agar: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Bounty-style tart for Alison, Blackcurrant, vanilla and lime verrine , Like Bounty, Pears in red wine with blackcurrant , ... All

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