Roasted Apple and Pear Compote With Candied Ginger

Name: Roasted Apple and Pear Compote With Candied Ginger
Total time: 2 h
Yield: Serves six
Ingredients: 4 apples, preferably on the tart side, peeled, cored and cut into sixths; 3 ripe but firm pears, peeled, cored and cut into sixths; 2 tablespoons freshly squeezed lemon juice (more to taste); 1 cup apple juice; A handful of golden raisins; 2 tablespoons chopped candied ginger; 2 tablespoons agave syrup; 1/4 to 1/2 teaspoon ground cinnamon (to taste); 1/2 teaspoon freshly grated nutmeg; 1 tablespoon whisky

By Martha Rose Shulman

Total Time: 2 hours
Rating: 4(58)
Comments: Read comments

This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.

Featured in: Lighter Thanksgiving Desserts

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Ingredients

Yield:Serves six

4apples, preferably on the tart side, peeled, cored and cut into sixths
3ripe but firm pears, peeled, cored and cut into sixths
2tablespoons freshly squeezed lemon juice (more to taste)
1cup apple juice
A handful of golden raisins
2tablespoons chopped candied ginger
2tablespoons agave syrup
¼ to ½teaspoon ground cinnamon (to taste)
½teaspoon freshly grated nutmeg
1tablespoon whisky

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
Step 2
Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, and pour over the fruit.
Step 3
Place in the oven, and bake 1 to 1½ hours until the fruit is very soft. Stir gently every 10 to 15 minutes to keep all the fruit moist. Serve warm.

Tip

Advance preparation: You can make this a few hours ahead and reheat. The leftovers are great with yogurt.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5

58 user ratings

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Comments

Paula5 years ago

can you can or freeze this?

Sandy7 years ago

Yes, quite good. Used this on a German pancake with some whipped cream. An easy and impressive dessert for company. Had leftovers, as advised, with yogurt for breakfast. Lovely.

ML7 years ago

Next time I'll increase the spices. A little bland for my preferences. Serve this with the Overnight French Toast for a delicious brunch pairing.

DJ1 year ago

What variety of pear works best?

Nancy2 years ago

Made this for a Hannukah brunch potluck. Not only was it delicious (and sublime the next day over yogurt), it held up nicely in a crock pot set on warm for several hours. The whiskey and candied ginger give it a special zing. Would definitely make again.

Stephanie4 years ago

Have made this twice so far and it is wonderful. My house smells like Christmas and I add it to my yogurt in the morning. Delightful.

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