Francisco Migoya

Pear Compote

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 250 g / 8.82 oz Bosc pears
  • 100 g / 3.53

Method

  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