Cranberry-Pear Compote

From Yankee Magazine — November 1996

Fruit Recipes

Preparation Time: 10 minutes

Start to Finish Time: 30 minutes

Yield: 12 servings

Serve over vanilla ice cream or with a dollop of crème fraîche. If no Seckel pears are available, use 10 ripe Bosc or Anjou pears, peeled, quartered lengthwise, and cored.

• 2 cups granulated sugar, divided
• 2/3 cup white wine
• 12 Seckel or other small pears, peeled, halved lengthwise, and cored
• Juice and zest of 1 lemon
• 2 12-ounce bags fresh cranberries
• Kosher or sea salt, to taste

Combine 1 cup sugar and wine in a large saucepan, bring to a simmer.

Remove from heat and add pears and lemon juice. Cover and return to a simmer. Cook 2 minutes. Add cranberries and remaining sugar, then stir. Simmer until pears are fairly tender, 3-5 minutes longer.

Season to taste with salt and cool to room temperature. Garnish with lemon zest.

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