This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
481 K 3.8/5 (110 reviews)
40 min.
Easy
1.80 €
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
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).
114 K 15 45 min.
This recipe uses (among others)
Pears
Like these other recipes: Pear tart with almond cream, Pears in red wine with blackcurrant , French Family Cake, Fruit salad, Pear sorbet, ... See them all 20
Caster sugar
Like these other recipes: Antoinette's caramelized apple cake, Tatin apples with mascarpone cream, Amaretti, Nougat, Chocolate mousse with hazelnuts, ... See them all 364
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Eton mess, Pecan fruit rolls , Quince and apple compote, Nantes Tourton, Moist chocolate cake, ... See them all 83
Agar-agar
Like these other recipes: Quick bramble jelly, Apricot blancmange, Blackcurrant, vanilla and lime verrine , Bounty-style tart for Alison, Like Bounty, ... See them all 6
Other recipes you may also like
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013578 K5 25 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out. February 21th 2011405 K 14.4 35 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam. June 27th 2010484 K2.6 40 min.
Tatin apple diplomat tart
This tart is every bit as good as it looks: a sweetcrust pastry case baked blind, then filled with diplomat cream and topped with apples cooked tatin-style, long and slow in butter and sugar until they caramelize. November 20th 201954 K 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.