Guys, I’m so excited to share this pear compote with you. Not only is it completely sugar-free, but it’s also: (1) so easy to make (2) so delicious you’d want to eat it by the spoonful (3) and just so perfect in baked oatmeal, on toast, on yoghurt, on pancakes…basically on pretty much anything you like to have for breakfast. I’ve made it two weekends in a row to enjoy during the week and still can’t get enough of it!
I have to be completely honest with you: I don’t find November fruits very exciting at all. I’m much more of the berry-peach-watermelon-summer fruit type and all the warmth that comes with them. Besides apples, pears, kiwis and citrus fruits, there’s not that much variety in the fruit section of the supermarket. Of course they always have exotic fruits year-round and berries (that are triple the usual summer price), and I always have my frozen varieties to get through the winter with, but nothing beats seasonal, juicy and fresh fruits.
I love having oatmeal for breakfast topped with fruits, but now that most of my favorite toppings are no longer in season, I’ve been experimenting with new recipes including pears and apples. The first time I made this compote I used it to top my warm bowl of oatmeal for breakfast (which I loved). The next time I made it, I baked it topped with bananas, oatmeal and pecans (which I loved even more).
I'm sorry I've been MIA lately, I'm slowly recovering from a sprained ankle from running this weekend 😢 I turned a delicious pear compote I made this weekend into a baked pear-pecan-banana oatmeal 🍐🍌 So yummy! #savormania #superfood #powerfood #plantbased #plantpower #plantstrong #fitfood #veganfood #vegansofig #veganfoodshare #glutenfree #bestofvegan #bestofvsco #vscofood #feedfeed #f52grams #foodblog #foodie #foodporn #foodgasm #detox #healthyfoodporn #healthyeating #yummy #yuminthetumrepost #homecooking #eeeeeats #eatingwell #nomnom #nourish @yuminthetum @thefeedfeed @huffposttaste @thekitchn @buzzfeedfood
All you need to do is chop up some pears, add them with a bit of water, cinnamon and ginger, and cook for 30 minutes until soft and fragrant. You can either leave the compote chunky or purée it to make a sauce. Store it in the fridge in jars for about 5 days and enjoy!
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- 3 pears, peeled, cored and diced
- ¼ cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Combine all the ingredients in a saucepan. Bring to a boil. Reduce heat to low and let simmer for 30 minutes.
- Mash slightly with a potato masher. Set aside to cool before putting into jars to refrigerate.