Pear Compote

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 250 g / 8.82 oz Bosc pears
  • 100 g / 3.53 oz sugar
  • 1 Tahitian vanilla pod, split and scraped
  • 1 cinnamon stick
  • 25 g / .88 oz water


  1. Cut the pears into small dice. In this case it is not necessary that they be completely ripe, but they should not be too underripe either, since they will be cooked.
  2. Line a sheet pan with parchment paper.
  3. Combine the sugar, vanilla beans, cinnamon, and water in a small saucepan. Cook over high heat until the sugar has turned a light amber color, about 6 minutes.
  4. Add the pears and turn the heat down to low; cook until they are just tender.
  5. Scoop the pears onto the prepared sheet pan with a slotted spoon and refrigerate immediately to cool.
  6. Reserve in an airtight container under refrigeration. Discard after 3 days.