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.
409K 101 3.8
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Last modified on: April 26th 2012

Keywords for this recipe:PearsCompoteVanillaLemon
For 400 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g
How long does 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  : Photo of step #1
Peel the pears.

Stage 2 - 5 min.
Pear compote  : Photo of step #2
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  : Photo of step #3
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  : Photo of step #4
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  : Photo of step #5
Remove from the heat and blend thoroughly.

Stage 6 - 5 min.
Pear compote  : Photo of step #6
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  : Photo of step #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
Pear compote  : Photo of step #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
Pear compote  : Photo of step #9
Blend thoroughly.

Stage 10
Pear compote  : Photo of step #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 valueProteins CarbohydratesFats
555 Kcal or 2,324 Kj3 gr141 gr1 gr
28 %1 %13 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
80 Kcal or 335 Kj< 1 gr20 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 : 1.52 £

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Note : These prices are only approximate.

Some recipes that use this recipe

Caramelized brioche with pear and kiwi
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.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
PearsPears: You can check-out other recipes which use it, like for example: Fresh fruit in sabayon, Pear and chocolate Paris puddings, Yvetot Douillons, French Family Cake, Caramelized pear custard tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Choux pastry (pâte à choux), Clafoutis "Marie-Antoinette", Pavlova, Citrus syrup, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Lemon and grated apple tart, Pistachio tiramisu, Flambéd bananas , Stewed apricots, ... All
Agar-agarAgar-agar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Bounty-style tart for Alison, Apricot blancmange, Pears in red wine with blackcurrant , Quick bramble jelly, ... All
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