This simple spiced pear compote with vanilla is an easy way to use beautiful fresh ripe pears. Perfect over everything from pancakes to porridge and ice cream.
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Recipe tips and frequently asked questions
What is pear compote?
Peach compote is a simple dessert sauce usually made with pears and a sweetener such as maple syrup or sugar. It often has spices and sometimes a little alcohol for extra flavor.
What to eat with pear compote?
This fruit compote is delicious on its own or pairs beautifully with everything from pancakes, porridge, waffles, yogurt, cake, french toast and of course ice cream!
Can I add other flavors to this?
You sure can. The following flavors/swaps would pair perfectly with this
- Replace the brown sugar with ¼ cup honey or maple syrup
- A dash of alcohol. A little rum or red wine are popular choices.
- Other fruit such as apples, rhubarb, raspberries, plums, or cranberries.
- Other herbs and spices such as thyme, cloves, nutmeg or allspice.
Can I make a healthy version?
To make a healthy version of this compote without sugar you can try a few things
- Substitute the brown sugar with a non-refined sweetener such as ¼ cup maple syrup, honey or agave syrup.
- Leave out the sugar altogether.
If trying either of these options I recommend making sure your pears are really ripe and juicy to make the most of the natural sweetness of the pears.
How long does pear compote last?
This fruit compote will keep in a covered container in the fridge for up to four days. It can also be frozen for up to three months. Once frozen make sure to defrost it completely before serving.
Why has the color of my compote changed?
Sometimes when stored in the fridge for several hours the color of this compote can become duller or muted. To restore it to more of a golden brown color simply put the compote into a pot and heat up for a few minutes. Either way it will still taste delicious!
Ingredients
Fresh pears: are an integral part of this recipe. I use William Bartlett pears, also known as Williams Bon Chrétien or Bartlett pear but you can use whatever sort you have available. Look for fresh, very ripe fruit that will give maximum sweetness and flavor.
Brown sugar: works best in this recipe and adds some wonderful caramel notes to the compote.
Unsalted butter: a little butter adds some flavor and richness to this compote. For a vegan version you can use vegan butter or leave it out altogether.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Ground ginger: ginger and pear are an awesome flavor combo. Try to use a new jar of ground ginger if possible rather than one that's been sitting around for ages. The flavor will be better.
Ground Cinnamon: a great pairing with pears. You could also try using allspice or nutmeg.
Ground Cardamom: a little bit of ground cardamom really complements the pear flavor in this ice cream
How to make pear compote
See the full recipe card at the end of the post for ingredient amounts and instructions.
Peel, core and dice the pears. Add the butter and brown sugar to a skillet. Cook on medium, stirring until the sugar and butter are melted together and foamy. Continue to cook for another minute or two to get more color on the caramel but be careful not to burn the sugar. Add the ginger, cinnamon and cardamom and mix well.
Add the diced pears and stir well. Cook the pears for a few minutes until they have released a lot of juice. Continue to cook the pears for about twenty minutes, stirring frequently until they have cooked down and have a wonderfully thick, almost jammy consistency.
How to serve
To serve this pear fruit compote spoon over porridge, pancakes, waffles, yogurt or ice cream while still warm. Or cool and store in the fridge and serve cold.
How to store
This pear and ginger compote will store in a covered container in the fridge for up to four days. It can also be frozen in an airtight container for up to three months.
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📋 Recipe
Pear Compote
Ingredients
- 2 tablespoons (40gsm) unsalted butter
- ½ cup (110gms) brown sugar
- 6 medium sized (1kg) fresh ripe pears
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cardamon
- ½ teaspoon vanilla extract
Instructions
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
- Peel, core and dice the pears.
- Add the butter and brown sugar to a skillet. Cook on medium, stirring until the sugar and butter are melted together and foamy.
- Continue to cook for another minute or two to get more color on the caramel but be careful not to burn the sugar. Add the ginger, cinnamon and cardamom and mix well.
- Add the diced pears and stir well. Cook the pears for a few minutes until they have released a lot of juice.
- Continue to cook the pears for about twenty minutes, stirring frequently until they have cooked down and have a wonderfully thick, almost jammy consistency.
- Serve immediately while still warm or cool and store in a covered container until needed. Delicious!
Notes
- Fresh, ripe, juicy pears for best flavor.
- In a covered container in the fridge for up to four days.
- In an airtight container in the freezer for up to three months. Once frozen defrost fully before serving.
- Sometimes when stored in the fridge for several hours the color of this compote can become duller or muted. To restore it to more of a golden brown color simply put the compote into a pot and heat up for a few minutes. Either way it will still taste delicious!
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