Jump to Main ContentJump to Primary Navigation

Pear and ginger compote

Prep:

Cook:

Serves:

    This is the perfect season to eat and preserve pears, especially in the UK where we have so many tasty varieties. A friend gave me 2 large boxes of wonderful firm green pears from her garden. Some we ate, some we used for pear and lemon jam, and the rest we used for this great compote. I added ginger and a little lemon both for the taste and to help preserve it and the end result was a great success — 8 jars were gone in 2 days. You can also make this with apples using cinnamon instead of cloves and ginger. It makes a lovely gift and is also great for brunch served with yoghurt and granola.

    Makes: 4 x 250ml jars
    Preparation: 10 minutes
    Cooking: 30 minutes

    INGREDIENTS
    4-5 large green firm pears
    100g sugar
    40g ginger, peeled and finely diced
    1 lemon, squeezed
    2 cloves (optional)
    4 x 250 ml. empty jars

    METHOD

    Peel and core the pears and dice into 2x2cm cubes.

    Put the sugar and ginger in 2 litres of water and gently heat to dissolve before bringing to the boil and simmering uncovered for about 20 minutes.

    Add the pears, lemon and cloves — if using. Simmer uncovered for a further 10 minutes until the pears are just soft and turn off the heat.

    Carefully transfer the pears and cooking juice into the empty jars while still very hot.

    Close and keep in a cool room or cupboard until ready to serve as a dessert, alone or with vanilla ice cream.

    www.cookingforthesoul.com

    Method
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup