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Pear compote

Name: Pear compote
Prep time: 27 min
Cook time: 10 min
Total time: 37 min
Yield: 400 g
Cuisine: French
Ingredients: 500 g Pears; 50 g caster sugar; 10 g vanilla sugar; 1 lemon; 3 g agar-agar

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)670657

Duration

40 min.

Difficulty

Easy

Last modified on: April 26^th 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 30 min.

Cooking 10 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.

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 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.

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 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.

Keeping: A few days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	26 g RDI=10 %	0 g	84 kcal RDI=4 %	354 kJ RDI=4 %
Whole recipe	3 g RDI=5 %	181 g RDI=69 %	1 g RDI=1 %	586 kcal RDI=29 %	2,455 kJ RDI=29 %

Whole recipe

How much will it cost?

For 400 g

1.80 €

Per Pear compote

0.05 €

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.

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