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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.
317,1854.0/5 for 71 ratings
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Last modified on: April 26th 2012

For 400 g, you will need:

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
27 min.10 min.37 min.
Keeping: A few days in the fridge in a sealed container.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 10 min.
Pear compote  : Photo of step #1
Peel the pears.

Stage 2 - 5 min.
Pear compote  : Photo of step #2
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  : Photo of step #3
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  : Photo of step #4
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.
Pear compote  : Photo of step #5
Remove from the heat and blend thoroughly.

Stage 6 - 5 min.
Pear compote  : Photo of step #6
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
Pear compote  : Photo of step #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
Pear compote  : Photo of step #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
Pear compote  : Photo of step #9
Blend thoroughly.

Stage 10
Pear compote  : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Recipes that use this recipe: 1

Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi

Source

Home made.

More recipes?

This recipe uses (among others)
PearsPears: You can check-out other recipes which use it, like for example: Poire Belle Hélène, Yvetot Douillons, Belle-helene in a glass, Pear charlotte, Pear and lime meringue pie, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Blackcurrant, vanilla and lime verrine , Apple Batter Puddings, Sugar syrup, Milk rolls, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Chantilly cream, Mulled wine Belle-Plagne style, Kouign-amann brioche, Cherry clafoutis, Chaud-froid of grapefruit, pineapple and lime custard , ... All
Agar-agarAgar-agar: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Like Bounty, Quick bramble jelly, Blackcurrant, vanilla and lime verrine , Apricot blancmange, ... All

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