Pear and Cranberry Compote

23 Reviews
90% would make this recipe again

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Preparation : 5 min Cooking : 15 min Standing : 30 min
150 calories/serving


4 pears, peeled and quartered 600 g
4 tsp lemon juice, freshly squeezed 1/2 lemon
1/4 cup honey, liquid 90 g
1/8 tsp ground cinnamon 0.4 g
1/3 cup cranberries 35 g


  1. Peel and core the pears, then cut each into 4 wedges. Toss them with the lemon juice to avoid darkening.
  2. 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.
  3. 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.
  4. Take the pan off the heat and let the pears cool down about 30 min. Serve lukewarm or at room temperature.

Nutrition Facts Table

per 1 serving (170 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


0 mg

0 %


41 g

14 %


5 g

18 %


32 g

Net Carbs

36 g


1 g

Vitamin A

1 %

Vitamin C

16 %


2 %


3 %


This recipe is :
Good source of  :
Source of  :
Copper, Manganese, Vitamin C, Vitamin K
Free  :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Other Foods 1

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23 Reviews (23 with rating only) 90% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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