Best 4 Cranberry Pear Compote Recipes
If you're searching for a delightful and versatile condiment to enhance your culinary creations, look no further than the exquisite cranberry pear compote. This delectable combination of tart cranberries and sweet, juicy pears transforms into a symphony of flavors when simmered together with a touch of spices and sugar. Whether you're seeking a vibrant accompaniment for your morning pancakes, a tangy glaze for roasted chicken or pork, or a delightful filling for pastries and tarts, this versatile compote is sure to please even the most discerning palates.
Let's cook with our recipes!
CRANBERRY PEAR COMPOTE
"While simmering apples in brown sugar and cinnamon, I decided to add a ripe pear and a few cranberries to the mix," says Linda James of Greenfield, Wisconsin. "The result was a thick, tangy-sweet sauce that's terrific over frozen yogurt."
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY-PEAR COMPOTE SHORTCAKE
Here's a home-style recipe I've shared with many of my friends and family. Cranberries, pears and cinnamon transform the usual strawberry shortcake into a wonderful wintry treat. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.
Nutrition Facts :
GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE
Steps:
- 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Stir first 6 ingredients for the shortcakes together in a bolw. Cut in butter and shortening. 3. Whisk 1/2 cup heavy cream and egg together. Fold into flour mixture just until moist but still lumpy. 4. Arrange 1/3 cup portions on prepared baking sheet. Brush tops with 1 Tbsp cream, sprinkle with sugar and bake until golden, 15-20 minutes; cool on rack. 5. Heat first 5 ingredients for compote in a saucepan over medium until sugar dissolves, about 2 minutes. 6. Add 2 cups cranberries and ginger ale. Cover and simmer until berries pop and sauce thickens, 10 minutes. 7. Stir in remaining cup of cranberries and corn syrup.
GINGER-SPICED ASIA PEAR AND CRANBERRY COMPOTE
Number Of Ingredients 10
Steps:
- Make a bouquet garni by enclosing the clovers, ginger, cinnamon stocks and allspice berries in a piece of cheesecloth tied together with a piece of string. Tie the string to the handle of a large saucepan.
- Combine the boueguet garni, sugar and water in the saucepan and bring the syrup to a boil. When the sugar is dissolved, lower the heat and add the Asian pear pices. Coer the pan and simmer the pears for about 40-45 minutes. They will still offer slight resistance when pierced with a knife.
- Stir in the cranberries and turn up the heat so that the cranberries will cook and begin to pop, stirring frequently; this should take about 8 - 10 minutes. When the cranberries have cooked, remove the pan from the heat and cool. Remove the bouquet garni from the compote. Add the vinegar and ginger and taste for seasoning. The suace will firm up as it cools. Refrigerate until serving time. Taste for seasoning just before serving.
- Can be made 5 days a head, covered and refrigerated. Taste before serving. You may need to add a bit more vinegar.
Tips:
- For a sweeter compote, use a sweeter variety of pears, such as Bartlett or Bosc. For a tarter compote, use a tarter variety of pears, such as Anjou or Comice.
- If you don't have a lemon on hand, you can use a splash of white wine vinegar or apple cider vinegar.
- If you want a smoother compote, you can purée it with an immersion blender or in a food processor.
- Cranberry-pear compote can be used as a topping for pancakes, waffles, yogurt, or ice cream. It can also be used as a filling for pies, tarts, and muffins.
Conclusion:
Cranberry-pear compote is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dessert or topping, give cranberry-pear compote a try. You won't be disappointed!
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