My wife wanted to me see if any one has a recipe for pear compote.?

FRESH-PEAR COMPOTE

3/4 cup water

3/4 cup sugar

1-inch piece of vanilla bean or 1 teaspoon vanilla extract

4 ripe but firm pears

Combine water, sugar, and vanilla bean. Bring to boiling point. Cook, covered, for 5 minutes. While syrup is cooking, peel and halve pears. Cut out cores. Stand prepared pears in cold water to prevent darkening. Add pear halves to syrup and cook over low heat, turning pears once during cooking. Spoon syrup occasionally over cooking pears. Cooking time depends on variety and ripeness of the pears: from 5 to 15 minutes. Pears should be just tender. Do not overcook or they will be mushy. Cool pears in syrup. Serveas is or with whipped cream, if desired. Makes 4 servings.



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My wife wanted to me see if any one has a recipe for pear compote.?
GINGERED APPLE-PEAR COMPOTE

(Makes 2 cups)



Serve chilled or at room temperature as an accompaniment to latkes.



2 Granny Smith apples, peeled, cored, medium dice

2 Bartlett pears, peeled, cored, medium dice

1 quart water with juice of 1/2 lemon

1/3 cup sugar

1 inch cinnamon stick

2 tablespoons honey

2 tablespoons water

1 teaspoon corn syrup

Seeds of half a medium pomegranate

2 tablespoons candied ginger, minced

1 tablespoon balsamic vinegar

Salt to taste



Submerge apples and pears in lemon-water to keep from discoloring.



In a heavy saucepan, combine sugar, cinnamon stick, honey, water and corn syrup. Cook over medium heat. Without stirring, allow to boil until a golden caramel color is achieved.



Drain liquid from apples and pears; carefully add fruit to caramel liquid. Raise heat to high; cook, stirring occasionally until mixture thickens slightly and fruit is tender. During last few minutes of cooking, add pomegranate seeds.



Add candied ginger, balsamic vinegar and a pinch of salt. Stir; remove from heat. Transfer to a glass or metal bowl to cool.





Pear Compote/side dish...

1 C. apple juice

1/2 C. sugar

1/4 C. brown sugar

1 Tb. grated orange zest

1/8 tsp. cinnamon

1/4 C. golden raisins

1/4 C. dried currants or cranberries

3 large or 4 small firm pears, peeled, halved, cored %26amp; cut into

lengthwise slices



In a saucepan, place all ingredients except pears. Simmer over

medium heat just long enough to dissolve the sugars -- about 3

minutes.



Pour mixture into a 2-quart ovenproof dish %26amp; add pears. Bake in

a preheated 325° oven for 30 minutes, or until pears are tender

but not mushy (test at 20 min. with a fork). Stir once or twice

during the baking.



Cool to room temperature and serve with a dollop of sour cream

if desired.
Reply:Rhubarb %26amp; pear compote



Preparation Time 15 minutes



Cooking Time 15 minutes



Ingredients (serves 6)

60ml (1/4 cup) fresh orange juice

55g (1/4 cup) caster sugar

1 bunch (about 700g) rhubarb, trimmed, washed, cut into 4cm lengths

4 ripe pears, peeled, cored, halved, each half cut into 3 wedges

1 x 3cm-wide strip orange rind, pith removed

1 x 7cm cinnamon stick

260g (1 cup) vanilla-flavoured yoghurt, to serve

80g (1/2 cup) bought toasted muesli, to serve

Method

Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.

Add the rhubarb, pear, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.

Spoon compote among serving bowls. Top with a dollop of yoghurt and sprinkle with muesli. Serve immediately.

Notes %26amp; tips

You can make this compote to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Remove from the fridge 15 minutes before serving to bring to room temperature. Continue from step 3 just before serving.
Reply:Pear Ice Cream with Spiced Pear Compote



Ingredients:

Ice Cream

2 1/4 pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced (about 4 cups)

1 cup pear nectar

1 tablespoon fresh lemon juice

6 large egg yolks

3/4 cup sugar

2 cups whipping cream

1 2-inch piece vanilla bean, split lengthwise

1/2 cup light corn syrup



Pear Compote:

2 cups Gewürztraminer wine

1/2 cup sugar

2 whole cloves

1 4 1/2-inch piece vanilla bean, split lengthwise

2 1/2 pounds firm but ripe Anjou or Comice pears (about 6), peeled, halved, cored, cut into 1/3-inch-thick slices.



For ice cream:

Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold.

Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour through strainer into bowl. Mix in 1 cup cream. Cool 15 minutes.



Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hour or overnight.



Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)



For compote:

Combine wine, sugar and cloves in heavy large saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes. Pour over pears. Chill until cold, at least 4 hours or overnight. Discard vanilla bean and cloves (Can be made 1 day ahead. Cover and keep chilled.)



Scoop ice cream into goblets. Spoon pears and syrup over and serve.





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