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Pear and Cranberry Compote
Ingredients
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4 |
pears, peeled and quartered |
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600 g |
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4 tsp |
lemon juice, freshly squeezed |
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1/2 lemon |
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1/4 cup |
honey, liquid |
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90 g |
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1/8 tsp |
ground cinnamon |
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0.4 g |
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1/3 cup |
cranberries |
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35 g |
Method
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Peel and core the pears, then cut each into 4 wedges. Toss them with the lemon juice to avoid darkening.
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Add the honey to a saucepan or skillet which will be large enough to contain the pear quarters in one layer without overlapping. Add the cinnamon, stir, bring to a boil, then lower the heat and cook 2 min, until the honey starts to caramelize.
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Add the pears, cover and cook over low heat 10-12 min, with occasional stirring, until the pears are translucent and start to soften. Add the cranberries and cook 4-5 min until they burst and the pears are soft but not falling apart.
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Take the pan off the heat and let the pears cool down about 30 min. Serve lukewarm or at room temperature.
Claims
- Free :
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Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
- Source of :
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Copper, Manganese, Vitamin C, Vitamin K
- Good source of :
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Fibre
- Diet-related health claims :
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Artery-healthy, Heart-healthy
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (170g)
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Amount
% DV*
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* DV = Daily Value
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Calories
150
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Fat
0.2 g
0 %
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Saturated 0 g
+ Trans 0 g
0 %
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Cholesterol
0 mg
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Sodium
3 mg
0 %
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Carbohydrate
41 g
14 %
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Fibre
5 g
18 %
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Sugars
32 g
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Protein
1 g
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Vitamin A
0 %
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Vitamin C
15 %
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Calcium
2 %
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Iron
2 %
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More info
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