What can you use pear compote for?

Pear compote is incredibly versatile and can essentially be used in any application where you might use jam or another fruit sauce. We love using it as a topping for waffles , pancakes , yogurt, oatmeal , ice cream , crepes, and other breakfast favorites. It can also be used for desserts. Consider adding it in between layers of cake , on top of a cheesecake , or in homemade pastries. It's also delicious on a cheese/charcuterie board.

Can you use frozen fruit in pear compote?

Absolutely! Frozen pears will work just the same as fresh pears in this recipe. The only difference is that it will take longer to come to boil, and there may be a bit more liquid as the fruit thaws. In that case, simply simmer for slightly longer to evaporate more liquid.

What's the difference between a compote and jam?

As you may have noticed, the core ingredients for a compote are pretty similar to that of a jam. However, a compote is meant to have a more chunky texture than jam, which should be very spreadable. Jam is also typically canned and preserved for longer periods of time, whereas compote is meant to be eaten within a week or two. Both are equally delicious, but we love that compotes are a bit easier to make!

What to do if your pears aren't ripe enough?

If your pears aren't at all ripe, we suggest waiting a few days to make this compote. If they're almost ripe, follow the recipe as usual, but you may have to cook slightly longer or add a splash of water to help them cook down.

Pear Compote

Description

Homemade pear compote is easy to make with just a few simple ingredients. It's a delicious topper for waffles, pancakes, yogurt, oatmeal and more!

Ingredients

Units Scale

6 pears, peeled, cored and diced into 1/4" cubes
2 tablespoons lemon juice
2 tablespoons maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg

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Instructions

Add all ingredients to a medium-sized saucepan, stir well and bring to a boil. Once boiling, reduce heat to low and simmer for 45-55 minutes, stirring several times, until pears are soft and liquid has thickened into a syrup.
Remove from heat and let cool completely before transferring to an airtight container for refrigerator storage.

Notes

Type of pear: You can really use just about any variety of pear, so we don't specify a certain type in the recipe. I personally prefer Bartlett or Red Anjou pears, which tend to be sweeter, softer and juicier than other popular varieties. The most important part of choosing pears for this recipe is making sure they are ripe!

Storage: Store in an airtight jar or container in the refrigerator for up to 2 weeks.

Freezer storage: For longer storage, freeze in an airtight container for up to 3-4 months. You can also freeze smaller portions in an ice cube tray to reheat for single-serving uses on pancakes, oatmeal, etc. For best results, defrost overnight in the refrigerator before reheating.

How to make a smoother compote: We prefer our pear compote on the chunkier side, but some prefer compote to have a texture more like applesauce. If you would prefer a smoother texture, you can gently mash the pears once softened, or blend using an immersion blender or regular blender.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Sauces
Method: Stovetop
Cuisine: French

Nutrition

Serving Size:
Calories: 71
Sugar: 13 g
Sodium: 2.4 mg
Fat: 0.1 g
Carbohydrates: 17.2 g
Fiber: 2.3 g
Protein: 0.3 g