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.
460 K 3.8/5 (110 reviews)
40 min.
Easy
1 kg 200 g
5 IngredientsLast modified on: April 26th 2012
For 1 kg 200 g, you will need:
- 1
6 1⁄3 cups Pears - 2
2⁄3 cup caster sugar - 3
2 tablespoons Vanilla sugar - 4
3 lemons - 5
½ tablespoon agar-agar
Change these quantities to make:
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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 2⁄3 cup caster sugar and 2 tablespoons 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 2⁄3 cup caster sugar and 2 tablespoons 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 ½ tablespoon 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 2⁄3 cup caster sugar and 2 tablespoons 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 | 10 RDI=4 % | 550 RDI=50 % | 3 RDI=0 % | 1,760 RDI=90 % | 7,370 RDI: 90 % |
| Per 100 g | 0 | 30 RDI=2 % | 0 | 80 RDI=4 % | 350 RDI: 4 % |
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
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).
98 K 15 45 min.
This recipe uses (among others)
Pears
Like these other recipes: Fruit salad, Poached pears, Pear and chocolate Paris puddings, Pear and lime meringue pie, Yvetot Douillons, ... See them all 20
Caster sugar
Like these other recipes: Santiago Cake, Coffee custard, Bounty-style tart for Alison, Lemon tart, Breton apple and rhubarb tart , ... See them all 352
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: "Moelleux" cake batter, Pear and strawberry verrine with tiramisu cream, Tarte Normande, Diamond biscuits, Rolled chestnut and apple brioche, ... See them all 79
Agar-agar
Like these other recipes: Blackcurrant, vanilla and lime verrine , Like Bounty, Apricot blancmange, Quick bramble jelly, Bounty-style tart for Alison, ... See them all 6
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