This is my sister’s last day here and I am making pancakes for breakfast. I noticed a few pears on the counter that were past their eating prime. Fortunately, they were still good on the inside. I decided to make compote to go on this morning’s pancakes.
Karl’s Boxing Day Pear Compote
2 pears, fully ripe
2 Tbs. butter
1 Tbs. pear brandy
1 Tbs. St. Elizabeth Allspice Dram liqueur
1 tsp. vanilla sugar
Pinch arrowroot powder
Pinch allspice, ground
1. Peel, core, and coarsely chop the pears.
2. Put them in a medium pot with the butter, brandy, liqueur, and sugar.
Tip: If you do not have pear brandy and allspice liqueur, use 2 tablespoons of regular brandy and 1/8 teaspoon of ground allspice.
3. Bring the pot to a simmer over medium heat and cook for 10 minutes, until the pears are fairly soft, but not cooked to pieces.
4. Use an emersion blender and pulse the blades 5-6 times in the sauce.
Tip: You are not trying to make a completely smooth sauce, leave a good bit of solid chunks of pear in the mix.
Note: If you do not have an emersion blender a potato masher or fork will work as well.
5. Add a pinch of arrowroot and cook the sauce for one minute more.
Tip: You want to add enough arrowroot so that the sauce is a bit thick, but not so much that it turns into a paste.
6. Transfer the compote to a serving bowl and garnish with a sprinkle of ground allspice.