Earlier this week we filled you in on the glories of cooking with pomegranate juice in your spring and summer recipes. I was pretty excited to use up a fresh pomegranate I had lying around my own kitchen, so I came up with this seasonal fruit recipe: Vanilla-Spiked Pomegranate Pear Compote.
Compotes are basically just cooked-down fruit mixtures, simmered in various spices, sweeteners, and juices until they get all soft and irresistible, almost like a pie filling. They’re great to eat year-round because you can use virtually any fruits in season. In winter, a fig and orange compote spiked with brandy and maple syrup would be divine. In late summer, perhaps a mixed berry compote with champagne and basil. You really can’t miss with a compote.
If you don’t have pomegranate available in your markets these days, feel free to use any fruits you like instead. For breakfast, the compote served chilled with plain yogurt is purely uplifting. For dessert, serve it warm with whipped cream and a drizzle of honey on top.
Like I said, you really can’t miss with a compote.
Vanilla-Spiked Pomegranate Pear Compote
Makes 2 servings
- 2 pears, peeled, cored, and diced
- 1 cup pomegranate seeds
- ¼ cup pomegranate or orange juice
- 1 orange, peeled into large 1-inch zests
- 2 tablespoons honey
- ½ tablespoon vanilla extract
- Yogurt or crème fraiche, for serving
- Fresh mint, for serving, optional
- Combine pears, pomegranate seeds, juice, orange zest, honey, and vanilla in a small saucepan. Bring to a boil over high heat.
- Reduce to a simmer and cook until mixture is very soft, mashing gently with a fork every few minutes, about 15 minutes total.
- If there is still much liquid in the saucepan, bring to a high boil and cook until liquid is almost evaporated, stirring to prevent burning. Final mixture should be thick, chunky, and not be runny or too liquidy. Remove orange zest and discard.
- Serve warm or chilled with a dollop of yogurt or crème fraiche and a garnish of mint.