dessert31 Days of a Sparkling Vintage Fall
I love pears even more than apples. I remember how, as a thrifty college student studying in France, I would buy a bag of the most delicious, juicy pears at the market and practically gorge on them back in my tiny, cell-like room. To this day, the distinctive flavor of pears transports me back to that time and place.
I was thrilled to stumble upon this extremely simple compote in French Women for All Seasons by Mireille Guiliano. (Compote dates back to Europe in the Middle Ages, and can either refer to either a dessert of fruit soaked and/or cooked in syrup, or to the dish that holds such a dessert.)
Mireille Giuliano’s Pear-Apple Compote
1 lb. apples
2/3 lb. pears
Juice of 1 lemon
2 tablespoons honey
Peel, core, and dice the apples and pears. Pour lemon juice over them and toss. Into a heavy pan pour 1/2 cup water and the fruit mixture. Cover and cook over medium heat for 10 minutes, stirring occasionally to prevent the fruit from sticking or burning.
With a fork, crush the fruit coarsely while continuing to cook for another 3 to 5 minutes, or until the excess water evaporates. Remove from the heat, add the honey, and mix gently. Serve lukewarm or cold (if you store it in the fridge, take it out 30 minutes before serving.)