Pear Compote with Maple Syrup and Spices

Pear Compote with Maple Syrup and Spices

69 4.5507
Pear Compote with Maple Syrup and Spices SOSCuisine
4 servings
Preparation 10 min / Cooking 15 min / Standing 30 min
240 calories per serving 
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

8 pears, peeled and quartered   1.2 kg
4 tsp lemon juice, freshly squeezed   1/2 lemon
1 vanilla beans   2 g
1/3 cup maple syrup   85 mL
1 star anise   1 g
1 pinch nutmeg    
1 tsp ground cinnamon   3 g

Method

  1. Peel and core the pears, then cut each into 4 wedges. Put them in a saucepan, tossing them with the lemon juice, to avoid darkening.
  2. Slit the vanilla bean lengthwise down the centre, scrape out some of the seeds, then add them along with the scraped bean to the saucepan. Pour in the maple syrup, add the star anise, grated nutmeg, and cinnamon.
  3. Cover and cook over medium-low heat about 15 min, with occasional stirring, until the pears are soft but not falling to pieces.
  4. Let the pears cool down about 30 min, then remove the star anise and the vanilla bean. Serve lukewarm or at room temperature into cups, spooning the syrup on top.

Remarks

* The used vanilla bean may be rinsed, dried and stored for reuse.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Claims

Free :
Cholesterol, Fat, Saturated Fat, Trans Fat
Low :
Sodium
Source of :
Calcium, Copper, Folacin, Iron, Magnesium, Vitamin C, Zinc
Good source of :
Potassium, Vitamin K
Excellent source of :
Fibre, Manganese, Vitamin B2
Diet-related health claims :
Artery-healthy, Heart-healthy

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Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)

Amount

% DV*

* DV = Daily Value

Calories

240

Fat

0.5 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

5 mg

0 %

Carbohydrate

63 g

21 %

Fibre

9 g

35 %

Sugars

44 g

Protein

1 g

Vitamin A

2 %

Vitamin C

25 %

Calcium

6 %

Iron

8 %

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