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.
465 K 3.8/5 (110 reviews)
40 min.
Easy
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
Change these quantities to make:
Change measures:
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).
102 K 15 45 min.
This recipe uses (among others)
Pears
Like these other recipes: Fruit salad, Dijonnaise pear cake, Pears and caramelised walnut samosas , French Family Cake, Pear and chocolate tart with a hint of mint, ... See them all 20
Caster sugar
Like these other recipes: Butter cream, Quince compote, Blackcurrant, vanilla and lime verrine , Kouign-amann, Cantucci di Prato, ... See them all 357
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Dijonnaise pear cake, Toffee apple upside-down cake, Old style brioche, Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 82
Agar-agar
Like these other recipes: Blackcurrant, vanilla and lime verrine , Quick bramble jelly, Pears in red wine with blackcurrant , Bounty-style tart for Alison, Like Bounty, ... See them all 6
Other recipes you may also like
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.February 21th 2011311 K4.9 55 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.June 5th 20153.38 M3.5 1 hour 9 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.October 13th 2010312 K4.7 5 hours 50 min.
Endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.February 14th 2012315 K5 1 hour 30 min.
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.February 21th 2011256 K 14.2 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.