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.
455K 3.8/5 based on 110 reviews
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Last modified on: April 26th 2012

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For 400 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
27 min.10 min.37 min.
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Step by step recipe

Stage 1 - 10 min.
Pear compote
Peel the pears.

Stage 2 - 5 min.
Pear compote
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.
Pear compote
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.
Pear compote
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.
Pear compote
Remove from the heat and blend thoroughly.

Stage 6 - 5 min.
Pear compote
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
Pear compote
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
Pear compote
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
Pear compote
Blend thoroughly.

Stage 10
Pear compote
Your pear compote is ready.
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.
A few days in the fridge in a sealed container.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
586 Kcal or 2,453 Kj3 gr182 gr1 gr
29 %1 %17 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
85 Kcal or 356 Kj< 1 gr26 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 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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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).
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