Karl’s Asian Pear Compote

I woke up wanting waffles this morning. Plain waffles are a bit bland, they need something to top them. I had a large Asian pear in my fruit bowl and thought, “Why not.” A compote is simply fruit cooked in a sugar syrup—apple sauce is just one type of fruit compote.

Karl’s Asian Pear Compote

Karl’s Asian Pear Compote

Karl’s Asian Pear Compote


2 Tbs. butter
2 Tbs. dark brown sugar

1 Asian pear-apple, peeled, cored and diced
2 Tbs. brandy
1 tsp. cinnamon

½ tsp. vanilla


1. Melt the butter in a small pot and sprinkle in the sugar.

2. Cook over medium high heat until the sugar starts to caramelize, about 5 minutes.

Tip: You can smell the caramel scent when it is ready.

3. Add the pear and the brandy.

4. Cook, stirring frequently, for 4 minutes.

5. Reduce the heat to medium low and stir in the cinnamon.

6. Continue simmering until the sauce has thickened, about another 6-8 minutes.

Tip: Asian pears are fairly firmed fleshed and do not break down like apples do. The fruit pieces become soft, but without mashing, they will not fall apart.

7. Stir in the vanilla and serve.

1 Comment

Filed under Breakfast, California Fusion, Sauces and Spices, Vegan, Vegetarian

One response to “Karl’s Asian Pear Compote

  1. Pingback: Karl’s Cinnamon Waffles | Jabberwocky Stew

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