Pear Compote: Simple + Delicious Recipe (2024)

FAQs

What is the best cooking method for pears? ›

Poached Pears

Keep the liquid at a very low boil and simmer the pears until cooked through, 10 to 25 minutes, depending on the pears. While they are poaching, every so often gently push down the pears to make sure they are submerged in poaching liquid. (The round of paper helps to keep the pears moist and wet.)

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

Store at room temperature, or inside a paper bag if pears are hard or firm and needing to ripen. Prepare by washing with cold water before eating. No need to peel, just slice pears in half and take out the core with a knife or melon baller.

Peel (or don't—your call), and then halve firm but just-ripe pears. I repeat the firm part because if you have ever tried to peel or core an over-ripe pear, you know it's a messy affair. With very-ripe fruit, maybe skip the peeling.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Whisk 1 teaspoon cornstarch and 1 teaspoon water until smooth. Pour the slurry into the compote after it has broken down and simmer 1-2 minutes, or until thickened to your desired texture.

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.

The dish was originally served by itself in 17th century France as a dessert item. Interestingly enough, the dessert was originally created for its supposed health benefits. The idea was that this dessert, or fruits cooked in any syrup, balanced out the effects of humidity in the body.

What do you eat with compote? ›

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast. I also greatly recommend serving a savory apple compote with duck breast magret or pork tenderloin.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

The compote will continue to thicken as it cools. Transfer to an airtight container and store in the refrigerator for up to 10 days.

You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can't go wrong.

Fruit compote is a natural remedy for constipation, but it's also a really tasty treat. It's sweet and syrupy. It's a comfort food.

Poaching. One of the more popular cooking methods for fruits is poaching. Poaching softens and tenderizes fruits and infuses them with additional flavors such as spices or wine. Poached fruits can be served hot or cold and used in tarts or pastries or as an accompaniment to meat or poultry dishes.

For some fruits, poaching is a way to soften them up for dishes where they would otherwise add little or no textural value. Pears are often poached so that they become soft enough to be pureed into a sauce or blended into a soup.

If you prefer steaming, place the pear halves or slices in a steamer basket over boiling water. Cover and steam for about 10-12 minutes or until the pears are tender. If you opt for boiling, place the pears in a saucepan and add enough water to cover them. Bring the water to a boil and then reduce the heat to simmer.

Use any variety of pear you like including Bartlett, Anjou, Bosc, or any other variety. You can use firm unripe pears and also softer ripe ones. The only difference is how long they take to cook—unripe pears will take a little longer to soften up.