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.
471 K 3.8/5 (110 reviews)
Grade this recipe:
Keywords:
Last modified on: April 26th 2012
For 1 kg 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 10 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
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 150 g caster sugar and 30 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
Remove from the heat and blend thoroughly.

Stage 6 - 5 min.
Pear compote
Return to the heat and bring to the boil. Add 9 g 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 150 g caster sugar and 30 g 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=4 %550 RDI=50 %3 RDI=0 %1,760 RDI=90 %7,370 RDI: 90 %
Per 100 g030 RDI=2 %080 RDI=4 %350 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 kg 200 g : 5.40 €

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
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).
106 K 15 45 min.
This recipe uses (among others)
Other recipes you may also like
Seafood feuillantines
Seafood feuillantines
Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
April 28th 2013109 K5 50 min.
Oatmeal and chocolate shortbread
Oatmeal and chocolate shortbread
For this recipe, shortbread with oats and chocolate.
October 13th 202412 K 1 hour 45 min.
Country filo tart
Country filo tart
For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a...
February 9th 20259,423 1 hour
Flambéd bananas
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.
February 21th 2011333 K 14 40 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018338 K4 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page