Servings: 1 small jar
Calories: 473kcal
Ingredients
- 4 medium pears about 712 g total, peeled, cored, and chopped
- 4 teaspoons white sugar about 17 g, more to taste
- 1/4 teaspoon cardamom more to taste
- 1 pinch salt more to taste
- 2 teaspoons lemon juice about 10 g, more to taste
Instructions
- Prep the pears. Wash, peel, core, and chop the pears into rough chunks. Pears lose a lot of volume as they cook, so start with more than you think you need.4 medium pears
- Start them cooking. Add just enough water to barely cover the bottom of a pot, then add the pears, the salt, and the sugar. Stir, set over medium heat, and bring to a boil, stirring now and then.4 teaspoons white sugar, 1 pinch salt
- Lower the heat and check the liquid. Once it boils, drop the heat to low. After a couple of minutes the pears should be soft, and there's a good chance the pot is swimming in liquid the pears released.
- Deal with the extra liquid. If there's a lot of it, strain some off so the pears aren't sitting in a pool. The quick option is to leave the pears with just a little liquid and move on. The better-tasting option is to pour the strained liquid into a separate pot or skillet and reduce it by half or more, then stir it back in. That concentrates the pear flavor, it just costs you a few extra minutes.
- Bring it to the right consistency. Keep the pears on low, stirring every minute or two, until the compote is thick and spoonable. Pull it off the heat while it's slightly thinner than you want, because it thickens as it cools.
- Season it. Stir in the lemon juice and cardamom, then taste. Add more sugar, lemon, salt, or cardamom until it tastes right.1/4 teaspoon cardamom, 2 teaspoons lemon juice
- Cool and store. Use it warm, or let it cool and move it to the fridge in a sealed container.
Notes
Nutrition is calculated using 4 medium pears, 4 teaspoons of white sugar, and 2 teaspoons of lemon juice. Actual macros depend on how much sugar and lemon you add to taste, so treat these values as a rough estimate.
Nutrition
Calories: 473kcal | Carbohydrates: 126g | Protein: 2.5g | Fat: 0.9g | Fiber: 22.3g
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!