Pear Ginger Compote
About 3 cups
- 4 pears, peeled cored and diced in 1/2 inch chunks
- 1-2 tablespoons fresh grated ginger
- 2 tablespoons butter
- 1/2 cup orange juice
- 1 cup water
- 1/3 cup sugar
- 2 teaspoons Rumford Cornstarch
- 2 teaspoons water
In a wide saucepan, place the pears, ginger, butter, orange juice, 1 cup water and sugar. Cover and bring to a low boil. Reduce to a simmer and cook, covered, for about 30 minutes. Taste and adjust the sugar if desired.
Increase the heat to a low boil. Dissolve the cornstarch in water, add to the compote and stir constantly for about three minutes or until thickened. Cool and store refrigerated.
I love to make just about anything with pears, especially in the fall. A hint of ginger seems to bring out the best taste, but it is easy to overpower the delicate flavor of a pear. The small amount of corn starch added at the end thickens the compote to a syrup-like consistency. Serve this with pancakes and French toast, or simply spoon it over this months' pumpkin cake.