Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger
This delicious fruit compote makes a perfect topping for rye crispbread, porridge, granola, oatmeal….the options are endless!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour 20 minutes
Yield:12 ounces 1x
5-6 small to medium-sized Bartlett pears, peeled and cut into ¾ inch cubes
2 tablespoons honey
Seeds from 2 crushed cardamom pods, ground in a spice grinder or mortar and pestle
4–5 thin slices of fresh ginger (no need to peel)
a pinch course salt
½ vanilla bean
1 teaspoon freshly squeezed lemon juice
Preheat oven to 350 degrees.
Combine all ingredients except vanilla bean and lemon juice in an 8 or 9 inch square baking dish.
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 the baking dish along with the other ingredients.
Bake for 45 minutes, stirring half way through, or until pears have softened considerably.
Remove the pan from the oven. Using a spoon, remove and discard the vanilla bean pod and ginger slices. Mash pears with a potato masher or the back of a fork until they are create a chunky, rustic mash. Add lemon juice. 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 two weeks.