Warm Pear Compote

Name: Warm Pear Compote
Ingredients: 4 large ripe pears, about 2 pounds (preferably Bosc pears or Anjou pears); 1/2 - 1 cup light brown sugar, firmly packed; 2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice; 2 2 cups apple juice or 2 cups fruit nectar; 2 tablespoons brandy or 2 tablespoons dark rum; 4 tablespoons unsalted butter

7 ingredients

3 steps

Ingredients

4 large ripe pears, about 2 pounds (preferably Bosc pears or Anjou pears)
1/2 - 1 cup light brown sugar, firmly packed
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice
2 2 cups apple juice or 2 cups fruit nectar
2 tablespoons brandy or 2 tablespoons dark rum
4 tablespoons unsalted butter

Directions

1

Peel and core the pears and cut into eighths; set aside.
2

In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
3

Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.