Have Fun With This Winter Fruit Compote

BY Diane Rossen Worthington TIMEFebruary 23, 2022 PRINT

Some recipes claim to be seriously simple, but require more work than you had intended to do. Here is the ultimate seriously simple recipe that will get you through these cold winter months.

Since this recipe requires only three ingredients and simply baking the fruit mixture, you can whip this up whenever you have the time. You’ll need to peel and core the pears and then cut them into desired pieces. Sometimes I will cut them into spears, and other times I will dice them into little rectangles. I have used Anjou, Bartlett, and Comice, but I think I like the way the Bosc pear cooks up best.

What to do with this tasty compote? I’ll start my day with this delectable fruity concoction on top of my oatmeal or vanilla-flavored yogurt. It has become a must-have in our household. You can also use it in an endive salad studded with creamy goat cheese crumbles. Or how about as an accompaniment to a cheese and cracker tray? I like to present this compote in a small glass or silver bowl with a small spoon on the tray.

After dinner when you are craving a sweet, try a few scoops of this in the bottom of a dessert bowl, add your favorite yogurt, and sprinkle with toasted granola. Or use it as an ice cream topping. As you can see, this has many possibilities in your menu planning. So have fun with this winter fruit compote.

Roasted Pears With Orange Compote

Makes 2 to 3 cups

  • 6 to 8 Bosc Pears, peeled, cored, and cut into 2-inch pieces
  • 1 orange, zest and juice

Preheat oven to 375 degrees F. Arrange rack in center of oven.

In a 9-by-13-inch glass baking dish, combine the pears, zest, and orange juice. With a large spoon, mix up the ingredients so the pears are evenly coated.

Bake for 20 minutes and then mix the fruit around with a spoon so it is evenly cooked. Continue baking for about another 30 minutes or until the pear pieces are softened and they are slightly browned.

Remove from oven and transfer to a serving bowl. Serve warm or store in a glass container in the refrigerator.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at Copyright 2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
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