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

Ingredients

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

Method

  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)

Amount

% Daily Value

Calories

150

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

41 g

14 %

Fibre

5 g

18 %

Sugars

32 g

Net Carbs

36 g

Protein

1 g

Vitamin A

1 %

Vitamin C

16 %

Calcium

2 %

Iron

3 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

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

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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