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pear compote (compota de peras)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

So easy to prepare! Pear Compote (Compota de Peras, in Spain) is served all throughout most regions of Spain, and is especially common in fall and winter when some of the best pear varieties are in season. It's particularly common to serve it at Christmastime and other special occasions. And it can be served warm or at room temperature (which can save a lot of time by making it in advance). I use Bosc pears when I make this, because they retain their shape during cooking. But use any firm pear for this delicious recipe.

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For pear compote (compota de peras)

  • 2 lg
    firm pears (bosc), peeled and cored
  • 3/4 c
    granulated sugar
  • 1 1/2 c
    water
  • 1
    cinnamon stick (about 3 inches in length)
  • 1
    lemon, grated zest of

How To Make pear compote (compota de peras)

  • 1
    Place pears in saucepan with all the remaining ingredients, and bring to a boil over medium heat. Cook 10 to 15 minutes or until the pears are very soft but still hold their shape.
  • 2
    Remove from heat and let cool a little.
  • 3
    Serve warm or at room temperature with some of the cooking sauce. NOTE: For a birthday celebration, I served these with the pears whole (which I peeled but didn't core, and I cooked them whole). It provided only 2 servings though. But you can cut the pears in half, remove the core, and you'll get double the servings.
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