Because my mother-in-law has got a few pear trees in her garden, almost everyone of our dishes in autumn is somehow served with or made of pears. Here are two compote variations without sugar.
- Cranberries to taste
- 5-6 Pears
- 1 tablespoon of fennel seeds
- 1 tablespoon of rosemary (dried or fresh)
- 3-4 cloves
- Honey to taste
- Juice of 1 lemon
That’s how it’s done
First wash the cranberries and put them in a pot of water on the stove. The cranberries shall only simmer, otherwise they will burst. (No worries if it happens, though). When the cranberries are soft, add spices, honey and lemon juice and chopped pear pieces and let the whole thing simmer until the pears are soft.
Variation with mint and fruit vinegar
As a variation, I prepare the compote with dried mint instead of fennel and rosemary. It tastes pleasantly fresh. Instead of, or in addition to lemon juice one can also add a few tablespoons of fine, sweet fruit vinegar.