Looking for a fresh and easy recipe for pears? This delicious and simple pear compote is flavored with cardamom, vanilla and fresh ginger and is naturally sweetened with honey. It is wonderful on its own (especially topped with a dollop of whipped cream), and it makes a perfect topping for ice cream, waffles, pancakes or your morning bowl of oatmeal. This versatile pear compote does it all.
Keep reading for step-by-step instructions for preparing this Simple Pear Compote at home and creative ways for putting it to use in your kitchen!
Why This Recipe Works
This Simple Pear Compote will become one of your best friends during pear seasons because:
- The pears are perfectly flavored with cardamom, vanilla and fresh ginger.
- It cooks quickly on the stove in less than 20 minutes.
- It's the perfect answer to, "what do I do with all these pears that are ripe and ready to eat!?" This is how you extend their life and enjoy them for weeks to come.
Ingredients
- Bartlett Pears. Ripe Bartlett pears are my first choice here as they are juicy and have a silky flesh that softens nicely during the roasting process. Other types of pears such as Anjou, Comice or Bosc can be used in place of the Bartlett pears.
- Honey. Honey and pears were meant to go together. This recipe calls for a mere 3 tablespoons and isn't overly sweet. If you would like your compote a little more on the sweet side, feel free to add an extra squeeze or two.
- Vanilla Bean. Fresh vanilla bean is so delicate and fragrant in this recipe, and the little flecks of the vanilla paste are visually appealing in the final result. That said, feel free to substitute 1 teaspoon of vanilla extract for the vanilla bean if necessary.
- Fresh ginger. Fresh ginger brings a welcome spicy sweetness to the recipe. I would not recommend substituting powdered ginger for the fresh.
- Cardamom. Cardamom is the perfect companion to the ginger and vanilla bean. You can either use ground cardamom or buy the whole pods and grind them yourself. Not sure how to work with whole cardamom pods? This video will show you how.
- Salt. A little salt is an important ingredient in sweet recipes as it helps to highlight the sweetness and bring it into balance.
- Lemon Juice. Finishing the compote with a little acidity (in this case, lemon juice) heightens all of the flavors in the compote and gives it that little pleasing zing that will keep you coming back for more.
Scroll down to the recipe card below for the specific proportions of each ingredient along with detailed instructions.
How to Make this Recipe
Making pear compote at home couldn't be easier:
- Peel, core and cut the pears into chunks and place them in a medium saucepan along with the sliced fresh ginger, ground cardamom, honey and pinch of salt.
- Remove the vanilla bean paste from the inside of the vanilla bean by slicing it open lengthwise and then running the dull side of the knife over the interior of the bean. SAVE THE BEAN ITSELF and add it to the saucepan with the pears along with the vanilla bean paste.
- Place the saucepan on the stove over medium high heat. Cook, stirring occasionally, until the mixture begins to bubble and the pears begin to break down and give up their liquid. Reduce the heat to low and let the compote simmer, stirring occasionally, until the pears are really tender and saucy, about 20-30 minutes. Remove from the heat and add the lemon juice.
- Allow the compote to cool. Remove the ginger slices and the vanilla bean and transfer to an airtight container. Store in the refrigerator until you are ready to serve (up to 1 week). Freeze for longer storage.
Expert Tips
- Please use RIPE pears for best results. If the pears are not at all ripe and rock hard, they will have a hard time softening. If your pears are indeed too hard to work with, simply let them ripen at room temperature for a day or two. You can even place them in a paper bag to help speed up the ripening process. They will be ready to go before you know it.
- If the pears aren't giving up much liquid once the mixture begins to bubble and the compote seems dry, simply add a few tablespoons of water or apple juice/cider during the cooking process to loosen things up.
- If you want a smoother compote, mash the pears with a fork or potato masher until they are to your desired consistency. I typically do not mash mine as I like it not overly smooth, with tender chunks of pear remaining.
FAQs
A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.
It will keep in the refrigerator tightly sealed in a jar or other container for about a week. For longer storage, spoon the cooled compote into a freezer-safe bag or container and freeze it for up to two months.
Ripe Bartlett pears work best here as they are quite juicy and their silky flesh turns pleasantly soft during the roasting process. If you are considering using another type of pear, just make sure they are ripe and juicy. Both ripe Comice and Anjou pears could stand in for the Bartletts in a pinch. Bosc pears will also work, but they tend to be a little drier so you made need to add a few tablespoons of water or apple juice/cider during the cooking process. If you want to make an apple compote, check out this recipe here!
How to Serve Pear Compote
Quite honestly, the options are endless! Here are some ideas to get you started:
- Serve this pear compote on its own in a pretty serving glass topped with whipped cream (and maybe top it with some crushed ginger snaps).
- Serve it warm over pancakes, waffles or a bowl of yogurt or ice cream.
- Add a spoonful or two to your morning bowl of oatmeal (a handful of toasted chopped hazelnuts wouldn't hurt either)!
- This compote is particularly good on crackers, crispbread or toast that has been generously slathered with cream cheese.
- For a savory application, consider serving it on sliced and toasted rye bread or baguette with blue cheese and toasted hazelnuts. An elegant appetizer to begin your evening!
- Use it in place of the blueberry filling in these Rye Crumble Bars.
- Switch the strawberry rhubarb filling for the Roasted Pear Compote in these scones.
And this is just the beginning!
Recipe Variations
Looking to vary this recipe? Consider the following ideas:
- Spiced Pear Compote: Add ½ teaspoon of cinnamon and a ¼ teaspoon of allspice to the compote in addition to the cardamom, vanilla and ginger.
- Almond Pear Compote: Replace the vanilla bean or extract with ½ teaspoon of almond extract.
- Cranberry Pear Compote: Add ¼ to ½ cup of fresh cranberries to the compote along with the other ingredients.
- Roasted Pear Compote: Preheat the oven to 350 degrees. Place all ingredients (except lemon juice) in a 8 or 9 inch square baking dish and stir to combine. Bake until pears are tender, about 45-50 minutes, stirring halfway through.
More Compote Recipes
Pears certainly aren't the only fruit that make a delicious compote. As the seasons change, give these other fruit compotes a try!
Simple Pear Compote
Ingredients
- ½ vanilla bean or 1 teaspoon vanilla extract
- 2 pounds pears I prefer the Bartlett variety, peeled, cored and cut into ¾ inch cubes
- ¼ cup honey
- ½ teaspoon ground cardamom
- 4-5 thin slices of fresh ginger no need to peel
- pinch of salt
- 1 teaspoon freshly squeezed lemon juice more to taste
Instructions
- With a small sharp knife, split vanilla bean down one side of the pod. Open up the pod and lay it flat on your cutting board. Using the back of your knife, remove the black seeds from the interior of the pod by scraping from one end of the open pod to the other. Place seeds and empty pod in a medium saucepan along with the pears, honey, cardamom, ginger and salt.
- Cook over medium high heat, stirring frequently until the pears begin to break down and give up their liquid. Reduce the heat to low and continue to cook, stirring occasionally, until the pears are tender and the mixture is syrupy, about 20-30 minutes.
- Remove the saucepan from the heat. Add lemon juice. Remove and discard the vanilla bean pod and ginger slices. Taste the mixture and season with additional lemon juice, salt or honey to taste. Once the compote has cooled, transfer to a clean jar and store in the refrigerator for up to one week. Freeze for longer storage.
Notes
- Please use RIPE pears for best results. If the pears are not at all ripe and rock hard, they will have a hard time softening. If your pears are indeed too hard to work with, simply let them ripen at room temperature for a day or two. You can even place them in a paper bag to help speed up the ripening process. They will be ready to go before you know it.
- If the pears aren't giving up much liquid once the mixture begins to bubble and the compote seems dry, simply add a few tablespoons of water or apple juice/cider during the cooking process to loosen things up.
- If you want a smoother compote, mash the pears with a fork or potato masher until they are to your desired consistency. I typically do not mash mine as I like it not overly smooth, with tender chunks of pear remaining.
- Spiced Pear Compote: Add ½ teaspoon of cinnamon and a ¼ teaspoon of allspice to the compote in addition to the cardamom, vanilla and ginger.
- Almond Pear Compote: Replace the vanilla bean or extract with ½ teaspoon of almond extract.
- Cranberry Pear Compote: Add ¼ to ½ cup of fresh cranberries to the compote along with the other ingredients.
- Roasted Pear Compote: Preheat the oven to 350 degrees. Place all ingredients (except lemon juice) in a 8 or 9 inch square baking dish and stir to combine. Bake until pears are tender, about 45-50 minutes, stirring halfway through.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Simple Pear Compote and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
KJ
The compote is delicious! Can’t wait to make the Bundt cake!
Kristi
Try the cake for sure! SO good. Glad the compote turned out well for you!
Kristi
KJ
This is so easy and so amazingly delicious. Family loves it!
Kristi
So glad to hear it! Do you have a favorite way to eat it? I like it with granola and skyr (yogurt) for breakfast. And in the bundt cake, of course!
Kristi
Michelle
What type of JAR are you using?
Kristi
Hi Michelle,
This is a Quattro Stagioni jar. I think I bought it at Sur La Table. Hope this helps!
Kristi