Pear Compote

May 08, 2012

I always admire to a simple dessert that would have shine when it serves and required not much time of preparation and process. To have not much time to do some complicated one as a house-wife because I need to run the house accordingly, the fact, it is a good excuse :) hence, I prefer making the sweets that would essentially trouble-free. 

Well, I have decided to make a beautiful dessert which called Pear Compote, this is a truly reward for an afters! it’s very easy to make, at the same time it gives a very delicious outcome. For you to know, pears are less allergenic than many other fruits, also an excellent source of dietary fiber and vitamin C.

I modified the recipe from the original recipe of vanilla pear compote from my Easy fruits dessert book. Thinking of some exotic spices, star anise and cinnamon being add up to the compote. However, star anise and cinnamon are just perfect spices that could always have merry each other, I have no doubt about it.

The cinnamon and star anise have dramatically enhances the delicate flavors to the compote dessert. My ultimate intention is to maintain the texture, the pear compote should not be too soft or mushy, it has to have a slight crunch once it bites. It definitely tastes really good the next day, because all the flavours have been perfectly infused.

I deliberately have make the recipe portion to serves for two but you can always multiply it if perhaps you want to serve for your big party or gathering.
My favourite is always serving it chilled, pack it up in a small individual jar and it absolutely geared up for my sunset treat!

Pear compote
Yield 2

2 Asian pears
¾ cup water
2 tablespoons sugar
1 tablespoon lime juice or lemon juice
1 whole star anise
1 stick cinnamon
Pinch of salt


    Peel the pears and halve lengthwise. 
Use a melon baler or teaspoon to remove the core from each pear half. 
Cut the pear halves in half lengthwise.

    Combine the pear, water, star anise, cinnamon, lime juice, 
sugar and salt in a medium saucepan. Place over medium-high heat
 and bring to the boil. Cover the surface with a disc of non-stick baking paper. 
Reduce the heat to low. Cook for 15-20minutes, *do not stir.

Cooled, refrigerated and Serve chilled

Cook's note
    If the pears you use aren’t ripe enough, 
you might need to cook them for longer, perhaps up to 25-30 minutes.

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