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Compote with pears and plums

Pear and Plum Compote

At the peak of harvest season, some of the fruit can go straight into a compote. You can also can this one for the winter: while it's cooking, add 5 g of citric acid, then pour the hot compote into pre-sterilized jars and seal.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Plums

150

Pears

Sugar

Mint (1-2 sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 5 g

19 kcal

GI: 40 / 0 / 60

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For pear and plum compote you'll need water, pears, plums, sugar, and mint.
Step 2:

Wash the plums, pears, and mint well and pat them dry. Quarter the pears and remove the cores.
Step 3:

Put the pear slices and whole plums in a pot and add the sugar. Pour in the water and set the pot over the heat.
Step 4:

Bring to a boil over high heat.
Step 5:

As soon as the water boils, take the pot off the heat. Drop in the sprigs of fresh mint.
Step 6:

Cover the pot and let the compote cool for 30 minutes.
Step 7:

Serve the compote chilled. Enjoy!

Compote is a fruit drink traditionally made across Eastern Europe, typically served as a dessert beverage — a brew of various fruits and berries, sometimes sweetened into a syrup. Older versions were known simply as uzvar. It was long considered festive and often appeared on the holiday table. The beauty of compote is its flexibility: you can make it with sugar or without, keeping the fruit's natural flavor and aroma intact. Beyond fruits and berries, you can even use vegetables, and a handful of grains can be added to make it more filling.