Spiced Pear Compote

How to Make Spiced Pear Compote

1. 1

   Step 1: Prep the pears

   Peel, core and dice the pears into roughly 1/2-inch pieces so they cook evenly. Toss the diced pears with the lemon juice and salt to prevent browning and to add brightness to the compote.

   For this step

   • 4 mediumripe pears (Bosc, Bartlett or Anjou), peeled, cored and diced
   • 2 tbspfresh lemon juice
   • a pinchfine sea salt
   
2. 2

   Step 2: Build the simmering syrup

   In a medium saucepan, combine the brown sugar, apple cider (or water), ground cinnamon and ground ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the spices are fragrant.

   For this step

   • 1/3 cuppacked light brown sugar
   • 1/2 cupapple cider or water
   • 1 tspground cinnamon
   • 1/4 tspground ginger
   
3. 3

   Step 3: Cook the pears until tender

   Add the prepared pears to the simmering syrup, reduce heat to medium-low, and cook, uncovered, stirring occasionally. Simmer for 10–15 minutes until the pears are tender but still hold some shape and the cooking liquid has thickened into a glossy sauce.
   
4. 4

   Step 4: Finish and adjust seasonings

   Remove the pan from the heat and stir in the vanilla extract and butter until melted and incorporated; mash a few pear pieces with the back of a spoon if you prefer a thicker texture. Taste and adjust with a pinch of salt or a squeeze of lemon if you want more brightness.

   For this step

   • 1/2 tsppure vanilla extract
   • 1 tbspunsalted butter
   
5. 5

   Step 5: Cool and store or serve

   Let the compote cool slightly before serving warm, or cool completely and refrigerate in a sealed jar for up to 7 days. Serve as a topping for yogurt, pancakes, toast, cheese plates, or alongside roasted pork or poultry.
   

1. Peel, core and dice the pears into roughly 1/2-inch pieces so they cook evenly. Toss the diced pears with the lemon juice and salt to prevent browning and to add brightness to the compote.
2. In a medium saucepan, combine the brown sugar, apple cider (or water), ground cinnamon and ground ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the spices are fragrant.
3. Add the prepared pears to the simmering syrup, reduce heat to medium-low, and cook, uncovered, stirring occasionally. Simmer for 10–15 minutes until the pears are tender but still hold some shape and the cooking liquid has thickened into a glossy sauce.
4. Remove the pan from the heat and stir in the vanilla extract and butter until melted and incorporated; mash a few pear pieces with the back of a spoon if you prefer a thicker texture. Taste and adjust with a pinch of salt or a squeeze of lemon if you want more brightness.
5. Let the compote cool slightly before serving warm, or cool completely and refrigerate in a sealed jar for up to 7 days. Serve as a topping for yogurt, pancakes, toast, cheese plates, or alongside roasted pork or poultry.