- 6 medium Bosc pears
- 2 medium navel oranges, peeled and sectioned
- 1/3 cup raisins
- 1 cup water
- 3/4 cup packed brown sugar
- Dash salt
- 3 tablespoons butter
- Place pears on their sides in a greased 13-in. x 9-in. baking dish; arrange oranges and raisins around pears. In a small bowl, combine the water, brown sugar and salt. Pour over fruit; dot with butter.
- Cover and bake at 325° for 55-65 minutes or until pears are tender, basting occasionally. Halve and core pears; top with fruit mixture. Yield: 6 servings.
Reviews forPear Fruit Compote
"This was a nice treat for those of us on a diet. I made ours with blueberries and cherries! I also cut them in half before baking ."
"The pears did take an exceptionally long time to bake, I'm not sure they were ripe enough, but the taste was good. They were liked by all."
"It cooks a lot faster if you cut and core the pears first. I found that I needed only half the sweetener, and I covered the pan loosely with foil to keep the cut side of the pears from drying out. Made 3 times to get it just right. Use a large serving spoon to scoop up the pears, place in dessert bowls, top with the hot fruits. My son put Vanilla icecream in his pear first, my daughter tried yogurt and walnuts! Yum!"