PEAR COMPOTE
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.
PEAR COMPOTE
This super easy Spiced Pear Compote made with Cinnamon, Ginger and no processed sugar is a delicious and healthy Winter sauce to enjoy over pancakes, oatmeal, yogurt, cakes, desserts - or simply on its own!
Provided by A Baking Journey
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Peel, core and cut the pears into small cubes.
- Place the pear chunks in a small saucepan with the water, maple syrup, lemon juice, ground cinnamon and ginger. Stir to combine then turn on medium low heat.
- Cook for 15 to 20 minutes (see note 1), occasionally stirring, or until the pear chunks are very soft.
- Remove from the heat then blend until smooth with an immersion blender. Alternatively, roughly mash the pear chunks with a fork or masher for a chunky compote (see note 2).
- Serve warm, or leave to cool down at room temperature before transferring into a jar or sealed container. Keep in the fridge until ready to use or for up to a week.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
PEAR COMPOTE
"I'm always looking for new ways to use fresh pears, and this recipe from my sister was a hit," shares Eileen Bishop of Vale, Oregon. Serve the pears for dessert , over oatmeal or alongside ham or chicken.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a small saucepan, combine water and sugar. Add spice bag. Bring to a boil; boil for 5 minutes. Discard spice bag. , Add the pears, apricots, raisins and cherries to sugar syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until pears are tender. Stir in lemon juice. Serve warm or chilled.
Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 61g carbohydrate (50g sugars, Fiber 5g fiber), Protein 2g protein.
PANCAKES
Grape syrup adds a tasty twist to your pancake breakfast. Try this recipe from Food Network's Alex Guarnaschelli.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield Yield:
Number Of Ingredients 17
Steps:
- Make the batter: In a large bowl, thoroughly whisk together the milk and eggs. Gradually add the flour, cinnamon and salt, whisking bit by bit until there are no visible lumps. Set the batter aside to rest for 30 minutes.
- Preheat the oven to 250 degrees F.
- Cook the pancakes: Heat a large nonstick pan (or, if preferred, a griddle) over medium-low heat. Melt the butter, then spoon in some batter for a test pancake. If the batter is a little runny and spreads too much in the pan, whisk in an additional 1 to 2 tablespoons flour. Batter too thick? Add a little milk and blend. Cook for a couple minutes until you see a bubble here and there on the surface. Flip and cook for another minute. Transfer to a plate, cover loosely with foil and keep warm in the oven until you build up a batch. Continue with the remaining batter, adding more butter to the pan as needed. Note: If making smaller pancakes, leave room between each pancake for "spreading."
- You can eat these pancakes with the Red Grape Syrup, Date Compote with Fresh Pears or both.
- Cook the grapes: Heat a saute pan or saucepot large enough to hold the grapes over medium heat. Add the grapes and 1/2 cup water and bring to a simmer. Simmer until the grapes break open and release their liquid, 2 to 3 minutes.
- Strain the liquid into a clean pan (do not press on the grapes when straining the liquid; reserve the grapes for the sauce), return the pan to medium heat, add the honey and simmer until the liquid is slightly thick and syrupy in texture. Grate a little lemon zest over it. Halve the lemon and add the juice. Put the strained grapes back into the sauce.
- Cook the dates: Place the dates in a saucepan and cover with cold water. Bring to a boil, reduce to a simmer and simmer for 20 minutes. Add the cranberry juice and honey and cook until the dates are tender. Whisk to break up the fruit, adding a little water if the mixture is too dry.
- Cook the pears and finish: Heat another pan over medium heat and add the butter. When melted, add the pear slices and toss to coat. Cook until tender, 3 to 5 minutes. Add the juice from the lemon to taste, then stir in the date compote.
PEAR FRUIT COMPOTE
This recipe pleasantly proves you can offer guests an elegant dessert with little fuss. Pop fruit-topped pears in the oven and bake...then enjoy time with family and friends. -Crystal Allen, Collinsville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place pears on their sides in a greased 13-in. x 9-in. baking dish; arrange oranges and raisins around pears. In a small bowl, combine the water, brown sugar and salt. Pour over fruit; dot with butter., Cover and bake at 325° for 55-65 minutes or until pears are tender, basting occasionally. Halve and core pears; top with fruit mixture.
Nutrition Facts : Calories 297 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 78mg sodium, Carbohydrate 65g carbohydrate (52g sugars, Fiber 6g fiber), Protein 1g protein.
DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR
An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don't use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 10m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cut large pieces of dried fruit into smaller pieces.
- Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 8 grams
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