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.
355,6153.9/5 for 76 ratings
Grade this recipe: Last modified on: April 26th 2012
For 200 g, you will need:
- 0
250 g Pears - 1
25 g caster sugar - 2
5 g Vanilla sugar - 3
½ lemon - 4
2 g agar-agar - Total weight: 347 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 10 min. | 37 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge in a sealed container.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 25 g caster sugar and 5 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 25 g caster sugar and 5 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 2 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 25 g caster sugar and 5 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 278 Kcal or 1,164 Kj | 2 gr | 71 gr | 1 gr |
| 14 % | 1 % | 7 % | <1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 80 Kcal or 335 Kj | < 1 gr | 20 gr | < 1 gr |
| 4 % | <1 % | 2 % | <1 % |
How much will it cost?
- For 200 g : 0.97 €
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).
73,537 15/5 for 1 ratings 45 min.
Source
Home made.More recipes?
This recipe uses (among others) | Pears: You can check-out other recipes which use it, like for example: Pear sorbet, Fresh fruit in sabayon, Tarte Bourdaloue, French Family Cake, Pear, grapefruit and pistachio tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla sugar, Choux pastry (pâte à choux), Blackcurrant, vanilla and lime verrine , Clafoutis "Marie-Antoinette", Two-coloured chocolate-orange tart, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Diamond biscuits, Moist chocolate cake, Flambéd bananas , Household cake (Gâteau de ménage), ... All |
| Agar-agar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Pears in red wine with blackcurrant , Bounty-style tart for Alison, Quick bramble jelly, Like Bounty, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.73,510 14/5 for 1 ratings 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...187,450 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.80,3143.9/5 for 18 ratings 46 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.110,9635/5 for 1 ratings 49 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...70,6575/5 for 1 ratings 2 hours 29 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-06-07)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question