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Pear Compote

This pear compote will be your new favorite topping for all things sweet and savory!

It’s basically a chunky “jam” made with cubed pears, golden raisins, ginger, warm spices, lemon zest and brown sugar.

It’s perfect for ice cream, yogurt, parfaits, toast, pancakes, waffles or cake, or make it savory as a topping for roasted or grilled fish, chicken, pork or beef.

A side shot of a jar of pear compote.

How to make pear compote

  • Pears: The star of the show are these juicy Bartlett pears. Leave the skins on – it’s less prep and skins provide more fiber and add texture.
  • Butter: Just a dab to saute the ginger and spices.
  • Ginger: Fresh ginger, minced or grated. It makes all the difference.
  • Spices: Warm ones, including cinnamon and nutmeg.
  • Lemon zest: To brighten everything up.
  • Apple cider or juice: To use as the liquid to cook the compote in.
An overhead shot of sliced pears on a cutting board.

Step-by-Step Instructions

  1. Place the butter in a medium saucepan and heat to medium. Once melted, add the ginger, cinnamon and nutmeg and sauté 30-60 seconds or until fragrant.
  2. Add the diced pears, golden raisins, apple cider or juice, lemon zest, brown sugar and salt.
  3. Bring to a slow simmer and cook 15-20 minutes, stirring occasionally, until the mixture has thickened and the pears are soft.
  4. Remove from the heat and transfer the compote to a jar.
  5. Let cool, then place a sealed lid on top and store in the refrigerator.
  6. The compote will last up to 7 days in the refrigerator.
An overhead shot of a jar of pear compote.

Recipe Substitutions and Alterations

  • For the pears: I highly suggest using pears for this recipe, but you could also use apples or mango.
  • For the butter: You can use coconut oil.
  • For the raisins: Regular raisins or any dried fruit would work.
  • For the spices: Use more or less, depending on taste preferences.
  • For the apple cider or juice: You can use water, but the compote will be less flavorful.

Nutrition Considerations

  • To make this gluten free: This recipe does not contain gluten.
  • To make this dairy free: This recipe does not contain dairy.
  • To make this vegan: Use coconut oil instead of butter.
  • To make this nut free: This recipe does not contain nuts. Be sure all ingredients are nut free.
  • To make this egg free: This recipe does not contain nuts.
A side shot of a jar of pear compote.

Pear recipes you’ll crave:

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Pear Compote

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A chunky “jam” made with cubed pears, golden raisins, ginger, warm spices, lemon zest and brown sugar.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 10 1x
  • Category: Condiment
  • Method: Stove-Top

Ingredients

Scale
  • 1 tablespoon butter
  • 1-inch piece fresh ginger, peeled and minced
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 medium pears, cored and diced, skins on
  • ¼ cup golden raisins
  • ½ cup apple cider or juice
  • Zest of ½ medium lemon
  • 2 tablespoons brown sugar
  • ½ teaspoon coarse salt

Instructions

  1. Place the butter in a medium saucepan and heat to medium. Once melted, add the ginger, cinnamon and nutmeg and sauté 30-60 seconds or until fragrant.
  2. Add the diced pears, golden raisins, apple cider or juice, lemon zest, brown sugar and salt. Bring to a slow simmer and cook 15-20 minutes, stirring occasionally, until the mixture has thickened and the pears are soft.
  3. Remove from the heat and transfer the compote to a jar. Let cool, then place a sealed lid on top and store in the refrigerator. The compote will last up to 7 days in the refrigerator.

Notes

Storage Tip: Keep in an airtight container in the refrigerator up to 7 days.

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 59
  • Sugar: 10g
  • Sodium: 130mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 3mg

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