Best 4 Cranberry Pear Compote Recipes

Indulge in a delightful culinary journey with our collection of Cranberry Pear Compote recipes, a symphony of flavors that will tantalize your taste buds. Embark on a sweet and tangy escapade as we explore the myriad ways to create this classic fruit compote. From a traditional stovetop method to a hassle-free slow cooker version and even a vibrant oven-baked rendition, we've got you covered. Each recipe is carefully crafted to showcase the vibrant flavors of cranberries and pears, complemented by a medley of spices and natural sweeteners. Whether you're looking for a quick weekday treat or a showstopping dessert for special occasions, our diverse range of Cranberry Pear Compote recipes promises to deliver an unforgettable taste experience.

Here are our top 4 tried and tested recipes!

CRANBERRY PEAR COMPOTE

Cranberry Pear Compote image

"While simmering apples in brown sugar and cinnamon, I decided to add a ripe pear and a few cranberries to the mix," says Linda James of Greenfield, Wisconsin. "The result was a thick, tangy-sweet sauce that's terrific over frozen yogurt."

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium pear, peeled and chopped
1 medium apple, peeled and chopped
1/4 cup fresh or frozen cranberries
1/4 cup water
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Steps:

In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY-PEAR COMPOTE SHORTCAKE

Cranberry-Pear Compote Shortcake image

Here's a home-style recipe I've shared with many of my friends and family. Cranberries, pears and cinnamon transform the usual strawberry shortcake into a wonderful wintry treat. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/3 cup packed brown sugar
1/4 cup sugar
2 tablespoons butter
1 cinnamon stick (3 inches)
3 cups fresh or frozen cranberries, halved, divided
1/2 cup ginger ale
2-1/2 cups sliced fresh pears
1/4 cup light corn syrup
8 individually frozen biscuits
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
2 teaspoons grated orange zest
2 tablespoons butter, softened

Steps:

In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

Nutrition Facts :

GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE

GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE image

Categories Cake Fruit Dessert

Yield 8 servings

Number Of Ingredients 22

Ingredients

CAKES:
2 cups all-purpose flour
1/3 cup sugar
1/4 cup crystallized ginger, minced
1 Tbsp baking powder
1 Tbsp lemon zest, minced
1 tsp kosher salt
1/2 stick unsalted butter, chilled and cubed
1/4 cup shortening
1/2 cup heavy cream
1 egg
1 Tbsp heavy cream
coarse sugar
COMPOTE:
2 1/2 cups Bosc pears, thinly sliced w/skins on
1/4 cup brown sugar
2 Tbsp granulated sugar
2 Tbsp unsalted butter
1 cinnamon stick
3 cups whole cranberries, divided
1/2 cup ginger ale
1/4 cup light corn syrup

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Stir first 6 ingredients for the shortcakes together in a bolw. Cut in butter and shortening. 3. Whisk 1/2 cup heavy cream and egg together. Fold into flour mixture just until moist but still lumpy. 4. Arrange 1/3 cup portions on prepared baking sheet. Brush tops with 1 Tbsp cream, sprinkle with sugar and bake until golden, 15-20 minutes; cool on rack. 5. Heat first 5 ingredients for compote in a saucepan over medium until sugar dissolves, about 2 minutes. 6. Add 2 cups cranberries and ginger ale. Cover and simmer until berries pop and sauce thickens, 10 minutes. 7. Stir in remaining cup of cranberries and corn syrup.

GINGER-SPICED ASIA PEAR AND CRANBERRY COMPOTE

Ginger-spiced Asia Pear and Cranberry Compote image

Number Of Ingredients 10

Ingredients

10 Cloves
1 Fresh ginger, peeled, 2 inch
1 Cinnamon stick, 2-inch piece
15 All Spice berries
1 cup sugar
2 cups Water
2 Large Asian Pears, peeled, cored, and chopped into 1 inch chuncks
1 12 oz bag fresh cranberries, washed and picked over
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh ginger

Steps:

Make a bouquet garni by enclosing the clovers, ginger, cinnamon stocks and allspice berries in a piece of cheesecloth tied together with a piece of string. Tie the string to the handle of a large saucepan.
Combine the boueguet garni, sugar and water in the saucepan and bring the syrup to a boil. When the sugar is dissolved, lower the heat and add the Asian pear pices. Coer the pan and simmer the pears for about 40-45 minutes. They will still offer slight resistance when pierced with a knife.
Stir in the cranberries and turn up the heat so that the cranberries will cook and begin to pop, stirring frequently; this should take about 8 - 10 minutes. When the cranberries have cooked, remove the pan from the heat and cool. Remove the bouquet garni from the compote. Add the vinegar and ginger and taste for seasoning. The suace will firm up as it cools. Refrigerate until serving time. Taste for seasoning just before serving.
Can be made 5 days a head, covered and refrigerated. Taste before serving. You may need to add a bit more vinegar.

Tips:

Choose ripe and flavorful fruits: Use ripe cranberries and pears for the best flavor. If the fruits are not ripe, the compote will be tart and lack sweetness.
Use a variety of spices: The spices used in this recipe are just a suggestion. Feel free to experiment with different spices, such as cinnamon, nutmeg, or ginger, to create a unique flavor profile.
Adjust the sweetness to your liking: The amount of sugar used in this recipe can be adjusted to your liking. If you prefer a sweeter compote, add more sugar. If you prefer a less sweet compote, reduce the amount of sugar or omit it altogether.
Use a slow cooker or a saucepan: This recipe can be made in a slow cooker or a saucepan. If you use a slow cooker, cook the compote on low for 6-8 hours or on high for 3-4 hours. If you use a saucepan, bring the compote to a boil over medium heat, then reduce the heat to low and simmer for 30-45 minutes, or until the fruits are softened.
Serve the compote warm or cold: This compote can be served warm or cold. It is delicious on its own, or it can be used as a topping for pancakes, waffles, oatmeal, or yogurt.

Conclusion:

Cranberry pear compote is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover cranberries and pears, and it is also a healthy and affordable snack. With its vibrant color and sweet-tart flavor, this compote is sure to be a hit with everyone who tries it.