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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

1.80 €

1 kg 200 g

5 Ingredients

Last modified on: April 26^th 2012

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For 1 kg 200 g, you will need:

1 1 litre 500 ml Pears
2 150 mls caster sugar
3 30 mls vanilla sugar
4 3 lemons
5 9 mls agar-agar

Change these quantities to make:

200 g 400 g 800 g 1 kg 200 g

Change measures:

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Times for this recipe

Preparation: 30 min.

Cooking: 10 min.

All in all: 40 min.

When should you start or finish this recipe?

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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 150 mls caster sugar and 30 mls 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 9 mls 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 150 mls caster sugar and 30 mls 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.

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 %

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.

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