Rosy Pear Compote Recipe
Rosy Pear Compote Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Pears and cranberries bring down-home flair to this comforting compote—a heartwarming way to cap off any autumn meal. Lorraine Darocha, Berkshire, Massachusetts, suggests, "It's also delicious spooned over a cool scoop of sherbet."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 6 medium ripe pears, peeled and cut into quarters
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 medium navel oranges, peeled, cut into 8 slices and halved
  • Cinnamon sticks, optional

Directions

In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges.
Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired. Yield: 8 servings.
Originally published as Rosy Pear Compote in Light & Tasty October/November 2004, p14

Nutritional Facts

1 each: 195 calories, 1g fat (0 saturated fat), 0 cholesterol, 12mg sodium, 50g carbohydrate (0 sugars, 5g fiber), 1g protein.

  • 6 medium ripe pears, peeled and cut into quarters
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 medium navel oranges, peeled, cut into 8 slices and halved
  • Cinnamon sticks, optional
  1. In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges.
  2. Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired. Yield: 8 servings.
Originally published as Rosy Pear Compote in Light & Tasty October/November 2004, p14

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