Simple Pear Compote Recipe

4.80 from 5 votes

A lovely pear compote with the warming addition of ginger - perfect for these wintery days. Use to fill cakes, on your morning toast or top ice-cream with it.

Prep Time10

Cook Time20

Total Time30

Course: Jams

Cuisine: British

Servings: cups/520g

Calories: 189kcal

Author: Emma Duckworth

Equipment

Heavy based saucepan

Ingredients

450 g 10 pears
1 lemon juice
60-120 ml water
30 ml maple syrup
1 teaspoon ground ginger
1 vanilla bean pod cut in half and the beans scraped and set aside

Metric - US Customary

Instructions

Slice and chop pears. Wash, peel, core and chop the pears into 1cm (½-inch) size cubes. And add them to the bowl along with the lemon juice and toss them together so that the pears are coated. You can toss the cut pears in the juice as you go to prevent them from browning.
450 g 10 pears, 1 lemon
Add all ingredients to a saucepan. Add the chopped pears, water (only 60ml / ¼ cup to start with), maple syrup, ground ginger and vanilla bean pod and seeds to a saucepan set over medium heat on the stovetop.
60-120 ml water, 30 ml maple syrup, 1 teaspoon ground ginger, 1 vanilla bean pod
Simmer for approximately 20 minutes. Bring pears to a simmer and cook for approximately 20 minutes until the pears are tender.
Note: If your pears are very ripe and juicy you may need less time. If your pears are unripe then you may need more time. Add more water if the mixture looks like it is drying out.
Once the pears are tender and soft, remove the vanilla pod and spoon the compote into a couple of jars to cool.
(Optional) Blitz for a smoother consistency. This part is totally optional, but I prefer a slightly smoother consistency. I tend to blitz about two-thirds of the compote with an immersion blender so that some of the fruit remains a little chunkier.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Pour the warm pear compote into jars or an airtight container and seal while hot. Store in the refrigerator for up to 2 weeks.

To freeze: Pour compote into freezer-safe containers, in batches, and freeze. Thaw overnight in the refrigerator.

Water variation: The ripeness of the pears will determine whether you need to add more water. If they are juicy and soft, then a 60 ml / ¼ cup will do. If they are hard and unripe, then you'll probably need to add the remaining water for the pears to soften sufficiently. How will you know? Keep an eye out on the pan when the pears are cooking and if they look like they are drying out, then add a touch more water. You’ll have to do this by sight.

Nutrition