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.
451K 110 3.8
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Last modified on: April 26th 2012

Keywords for this recipe:
For 200 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
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 25 ml caster sugar and 5 ml 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 2 ml 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 25 ml caster sugar and 5 ml 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.
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.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
278 Kcal or 1,164 Kj2 gr71 gr1 gr
14 %1 %7 %<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 200 g : 0.97 €

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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.

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).
92K 15 45 min.
See all recipes that use it
This recipe uses (among others)
PearsPears: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , Pear tart with almond cream, Caramelized pear custard tart, Apple and pear tart, Pear sorbet, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Nougatine, Almond macaroon cake, Apple custard tart, Lime confectioner's custard (pastry cream), ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Flambéd bananas , Prune Far, Madeleines, Chocolate muffins, Invisible apple cake, ... All
Agar-agarAgar-agar: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Blackcurrant, vanilla and lime verrine , Apricot blancmange, Pears in red wine with blackcurrant , Quick bramble jelly, ... All
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