Pear and cinnamon compote, perfect to serve with mixed cheese boards or even at breakfast with rusks or slices of toasted bread. It is made with fruit and sugar, and flavored with ground cinnamon. Once ready and cooled, you can consume it immediately and store it in the fridge for 7/10 days. If you love cheese boards
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 lb 2 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1 lb 3 oz pears (conference, already cleaned)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Tools
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Immersion Blender
- 1 Spatula
Pear and Cinnamon Compote Preparation
Peel the pears, remove the core, and then cut them into pieces that are not too small.
Once cut, transfer the pears to a pot along with the sugar and cinnamon.
Stir and transfer everything to the stove.
Cook the pears, without a lid, over medium-low heat for 35/40 minutes.
After the cooking time, remove from heat and blend until you obtain a purée.
Return to the heat on high for 5/7 minutes, stirring occasionally.
Then let it cool completely before pouring it into the jar.
And voilà… the pear and cinnamon compote is ready to be served with a nice board of mixed cheeses.
Useful Tips
When choosing pears, buy them ripe but not overripe, and they should be nice and firm. Otherwise, they will release too much water during cooking, and the compote will be too liquid.
If it happens to be too liquid, thicken it by putting it back on the stove on medium-high heat for a few minutes or add a pinch of cornstarch or potato starch dissolved with a tablespoon of water.
Instead of Conference pears, you can also use Williams or Kaiser pears, always ripe but still nice and firm.
If you want to store or gift the compote, sterilize the jars before filling them with the compote.
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