- 1 teaspoon aniseed
- 2 cups water
- 1/4 cup sugar
- 2 medium pears, peeled and cubed
- 1/3 cup dried apricots, halved
- 1/4 cup golden raisins
- 1/4 cup dried cherries
- 1 tablespoon lemon juice
- Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a small saucepan, combine water and sugar. Add spice bag. Bring to a boil; boil for 5 minutes. Discard spice bag.
- Add the pears, apricots, raisins and cherries to sugar syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until pears are tender. Stir in lemon juice. Serve warm or chilled. Yield: 1-1/2 cups.
Originally published as Four-Fruit Compote in Cooking for 2 Winter 2007, p37
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