Cooking-ez.com

Name: Pear compote
Prep time: 27 min
Cook time: 10 min
Total time: 37 min
Yield: 800 g
Cuisine: french
Ingredients: 1 kg Pears; 100 g caster sugar; 20 g Vanilla sugar; 2 lemons; 6 g agar-agar

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

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.

309,8934.2/5 for 65 ratings

Last modified on: April 26^th 2012

For 800 g, you will need:

1 1 kg Pears
2 100 g caster sugar
3 20 g Vanilla sugar
4 2 lemons
5 6 g agar-agar
Total weight: 1,386 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
27 min.	10 min.	37 min.

Preservation:

A few days in the fridge in a sealed container.

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?

Work this out...

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.

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 100 g caster sugar and 20 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 6 g agar-agar while whisking.

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.

Stage 8

Drain the pears, then return to the pan on low heat and add 100 g caster sugar and 20 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 800 g : 3.58 €

Note : These prices are only approximate

Change currency:

Recipes which use this 1

Source

Home made

More recipes?

This recipe use (among others)

	Pears: You can check-out other recipes which use it, like for example: Yvetot Douillons, Pear tart with almond cream, Apple and pear tart, Pears in red wine with blackcurrant , Fresh fruit in sabayon, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Gâteau Breton (Brittany butter cake), Hazelnut and orange cake, Pistachio tiramisu, Rice pudding (riz au lait), ... All
	Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Mulled wine Belle-Plagne style, Cramique, Creamy plum and pear clafoutis, Gâteau Nantais, ... All
	Agar-agar: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Like Bounty, Quick bramble jelly, Blackcurrant, vanilla and lime verrine , Bounty-style tart for Alison, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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.