CookEat Recipe
Pear Compote I
Peeled pears poached in lemon water with sugar, then chilled in their reduced syrup.
Method
Steps
Step 1
Gather the ingredients: 600 g firm small pears; 120 g caster sugar; 400 ml water; Half a lemon.
Step 2
Squeeze the half lemon into the measured water in a bowl. Peel the pears and put each one straight into this lemon water. Leave small pears whole with their stems attached. If using large pears, cut them into wedges and remove the cores instead.
Step 3
Lift out the pears briefly, strain the same lemon water into a snug saucepan, and return the pears to it. Bring to the boil, then add the sugar. Simmer gently for about 15–30 minutes until tender but intact, turning carefully as needed.
Step 4
Lift the pears into a serving bowl, draining them well. Return their drained juices to the saucepan and boil the liquid uncovered for about 5–10 minutes, until lightly syrupy. Pour it over the pears.
Step 5
Cool promptly and refrigerate within 2 hours; chill until cold, about 2 hours, before serving. Keep covered at 4°C or colder and use within 3 days. This fresh compote is not a shelf-stable preserve.
Cooked it? Rate it.
Cooked 0 times