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Anybody have a good pear compote recipe - I forgot them and they are soft. TIA
- Thread starter elaine
- Start date
Not quite, but I had some overripe pears this a.m. for breakfast. I sauteed
them with probably too much butter. I just peeled them, sliced them, and let them bubble away for about 10 minutes. They were slightly caramelized on the bottom and they were great with my pancake, topped with sour cream and raspberries.
them with probably too much butter. I just peeled them, sliced them, and let them bubble away for about 10 minutes. They were slightly caramelized on the bottom and they were great with my pancake, topped with sour cream and raspberries.
Baked Pears with Currants and Cinnamon...not a compote, but this is delicious.
I substituted rum for half the water.
* Exported for MasterCook 4 by Living Cookbook *
Baked Pears with Currants & Cinnamon
Recipe By : Bon Appétit
Serving Size : 10 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
10 ripe but firm Cornice or Anjou pears, unpeeled
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1 1/2 tsp ground cinnamon
2/3 cup dried currants
2/3 cup (or more) water
1. Preheat oven to 350°F.
2. Using apple corer, cut through stem of each pear and all the way through
pear to base to remove core. Trim bottoms so that pears stand straight.
Arrange pears in 15- x 10- x 2-inch glass baking dish. Combine sugar, brown
sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with
half of sugar mixture. Stir cup water into remaining sugar mixture; pour
around pears. (Can be made 8 hours ahead. Cover; chill.)
3. Bake pears uncovered until tender and sauce is syrupy, adding more water
to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally,
about 50 minutes. Serve pears warm with syrup.
Recipe Source: Bon Appétit
- - - - - - - - - - - - - - - - - -
I substituted rum for half the water.
* Exported for MasterCook 4 by Living Cookbook *
Baked Pears with Currants & Cinnamon
Recipe By : Bon Appétit
Serving Size : 10 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
10 ripe but firm Cornice or Anjou pears, unpeeled
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1 1/2 tsp ground cinnamon
2/3 cup dried currants
2/3 cup (or more) water
1. Preheat oven to 350°F.
2. Using apple corer, cut through stem of each pear and all the way through
pear to base to remove core. Trim bottoms so that pears stand straight.
Arrange pears in 15- x 10- x 2-inch glass baking dish. Combine sugar, brown
sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with
half of sugar mixture. Stir cup water into remaining sugar mixture; pour
around pears. (Can be made 8 hours ahead. Cover; chill.)
3. Bake pears uncovered until tender and sauce is syrupy, adding more water
to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally,
about 50 minutes. Serve pears warm with syrup.
Recipe Source: Bon Appétit
- - - - - - - - - - - - - - - - - -