This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
486 K 3.8/5 (110 reviews)
40 min.
Easy
1.80 €
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
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=5 % | 181 RDI=69 % | 1 RDI=1 % | 586 RDI=29 % | 2,455 RDI: 29 % |
| Per 100 g | 0 | 26 RDI=10 % | 0 | 84 RDI=4 % | 354 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).
117 K 15 45 min.
This recipe uses (among others)
Pears
Like these other recipes: 4 pears salad with vanilla, Dijonnaise pear cake, Pear tart with almond cream, Pear, grapefruit and pistachio tart, Poached pears, ... See them all 20
Caster sugar
Like these other recipes: Elsa's Comtoise galette, Pogne de Romans, Apricot blancmange, Meringues, Apple custard tart, ... See them all 378
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Clementine-chestnuts brioche perdue, Apricot blancmange, Toasted almond cake, Breton sablé biscuit dough, ... See them all 88
Agar-agar
Like these other recipes: Like Bounty, Quick bramble jelly, Blackcurrant, vanilla and lime verrine , Apricot blancmange, Bounty-style tart for Alison, ... See them all 6
Other recipes you may also like
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011202 K4.4 1 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013585 K5 25 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012379 K3.8 1 hour 45 min.
Duck Parmentier
This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven. January 27th 2013122 K3.9 55 min.