Easy Pear Compote

To tell the truth, my kids and I both dislike Asian pears.But if they are made into compote, we can eat them! Recipe by Shinamoro-rus

I used some bruised peaches to make compote. You can eat it plain, but I also recommend using it to make tarts or jelly. Here are the peach compote pieces with yogurt in a different dessert recipe.-In Step 2, if your peaches are soft, be careful not to simmer them for too long.-If you're making a lot at once, you can boil the peaches whole. If boiling whole, extend the boiling time a little. If you want to store the compote for a longer time, increase the amount of sugar and store in a sterilized jar. The amount of sugar in this recipe is reduced, so enjoy as soon as possible. Recipe by Yuuyuu0221

I make this compote every year, and I alternate between making it with white and red wine.Make sure it simmers gently and do not let it come to a full boil.This compote is delicious in tarts or baked snacks (it keeps for 1 week)If you use whole pears, simmer them for about 1.5 hours Recipe by Cookie shiasu

This is a delicious way to use up and preserve all the peaches from my in-laws.Simmering with the peel turns the syrup into a beautiful light pink color.When storing in the refrigerator, consume within a week or freeze.Make this compote to use with a variety of desserts, it's handy to have on hand. Recipe by **yuri**

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan

I made this easy and simple flavoured compote because I wanted to make a cake using peach compote. Recipe by Bypy

I received many peaches, so I made them into a compote before they went bad.Additional note: I added the simmering time.It depends how ripe the peach is, so cook until soft enough to poke through easily with a chopstick. Recipe by Shinamoro-rus

I make this every year when pears are cheap and in season. I alternate making it with red and white wine.-They keep in the refrigerator for 1-2 weeks.-You can try them with vanilla ice cream or baked snacks. Recipe by Cookie shiasu

Had a plain shop bought vanilla cheesecake and some peaches that where getting abit old... voilà! Wonderful juicy peach cheesecake

I wanted to enjoy eating some pears that were a bit lacking just as-is.I think you can use 200g of the syrup from the pear compote.Even pears that are not so sweet will become amazingly delicious when poached like this.The pear compote becomes really delicious when it's chilled in the syrup (the syrup becomes tastier too), so to make the jelly, use well chilled syrup that has been re-heated. Recipe by Yukijirushi

I scored some cheap fresh cranberries add the supermarket yesterday they where 1 + 2 for free. I did not know what to do with them. I found this recipy on a Belgian promotion side for pears! One of our export products.

I made peach compote, so I decided to use it to make tarts. They're also good with fresh peaches.＊; Yogurt Custard Cream goes well with these tarts too.-If you make the compote a day ahead, the flavors soak in better. It's delicious.＊ I used store-bought tart crusts here. If you want to make homemade tart crusts, please take a look at.-The jam is used to make the tart glossy. Thin out the jam with a little water and then brush it on. Recipe by Yuuyuu0221

This recipe is super simple and takes just a few minutes. The compote makes a great topping for so many things...cheesecake, ice cream, pancakes, waffles and more.

I created this recipe because I thought grape compote might also be delicious. For 1 bunch. Recipe by Shinamoro-rus

I bought two peaches. I turned one into compote and then into a gelée, and ate the other with ice cream.When eating as a compote, it seems that you can use 25% of the water for sugar.I use agar. The transparency shows a faint hint of the peach color. Make sure to boil the agar. It is different than using gelatin (it's more transparent!). Recipe by commeline.It's delicious paired with blancmange, which you can learn how to make here: https://cookpad.wasmer.app/en/recipes/148229-simplified-recipe-blancmange

The other day, the apples I put at the family altar were about to shrivel, so I went to the supermarket for more. They were selling "Ruby Apples," so I made this by adapting a recipe from a book.if you let it cool overnight, it becomes crisp. If you can do that, the acidity of the apples makes it really flavorful. Recipe by Mamami

For a cold winter day's dinner, I wanted to make a dessert with my pear compote.It will be easier to whip using a handheld mixer.The sauce is sour because of the lemon juice. Please adjust the amount of lemon to your taste. Recipe by Usagi no Cima

Cooked fruit is heartwarming, I cannot be convinced otherwise 😊

I always make this compote when American cherries are in season.The alcohol will evaporate off, so this is delicious even for those who don't drink alcohol. For children, you can replace the white wine with water. Add the Kirsch before turning off the heat to evaporate the alcohol. By the way, you can also make this with Japanese cherries. Recipe by Pu-kosan

I used to often make pear tarts using canned pears, and was asked by my family to make them again. When I used this season's pears, it turned out more tasty than I expected.For the custard cream, you can use just 1 egg, or add the remaining 1/2 egg from the pastry dough.Adjust the amount of sugar depending on the sweetness of your pears.Substitute with canned pears or your choice of seasonal fruit.Chill in the refrigerator before serving. Recipe by sugar roll

I make these every year when I manage to get some small figs. These fruits are also easy to use for jam. They're delicious.If you don't like the skins on the figs, you can peel them off.This tastes great even if you don't have red wine.Boil the larger figs for a little bit longer.It's probably better to add a little more sugar if you will be storing these for 1 month. Recipe by cafe-cafe

My grandma used to make these every summer. They are just cooked in sugar water. Although they are so simple, they are so good!These are just a bit less sweet than jam. If you make them even less sweet they are light and delicious, but they go bad quickly even if you store them in the refrigerator, so eat them up quickly!The figs exude a lot of moisture, so don't add too much of water. Recipe by OBU

I created this recipe to use up the apples that I received by the wrong order.Please adjust the sweetness depending on the kind of the apples. Lemon juice prevents them from turning brown. Add cinnamon sticks and rum to your liking. For 5 apples' worth. Recipe by fromMay

A versatile compote, use as pie filling, ice cream topping, or eat as is ( that's what I do)

This is a recipe to use up over-ripened peaches. I added some yogurt which was lying around. I came up with this on the fly.If you want the compote to be more pink, simmer the peach skin with it.There are 5 pieces of peach in the picture. You can also use a fresh peach. Recipe by Yuuyuu0221

This pear tart is the perfect fall dessert — with a mild, nutty sweetness that melts in your mouth. The fresh flavor of pears is the star of the show. 🍐

My dad gave me a HUGE bunch of rhubarb from his garden so I wanted to use up a lot. This is one of the easiest ways I know - just stew the rhubarb with sugar or honey (as much as you like really). I heard it was good with cloves and star anise so I threw those in too, but you could do it plain or throw in some strawberries, apples, etc.Enjoy on bread, with yogurt, ice cream or anything else that sounds good with a tart & sweet sauce :)

I made this when pears were in season.Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry

My mother used to make this refreshing dessert quite often. I make it quite often too.#GlobalApron

I made compote with the loquats that grow in abundance in our garden.I have a batch that is several times more than shown in the photo.It's easier to remove the scum if you add enough wine to cover the fruit.The final amount was about 60% of the original weight of the loquats. You can calculate how much sugar to use based on that. Recipe by Hiro358.