Out of ‘Janella’s Wholefoods Kitchen’.
This compote tastes like Xmas pudding so its a perfect dessert for Xmas Day – plus, you can make it ahead of time and serve the pears chilled with warm liquid and yoghurt.
Any kind of pear will be lovely—check what’s in season in your area.
Baked pears with ginger and fruit compote [gf, v]
4 BOSC, D’ANJOU OR OTHER PEARS
1 CUP DARK GRAPE JUICE
1 CUP SUGAR-FREE APPLE JUICE
1 TBSP GINGER, GRATED
1 CINNAMON STICK
1 TSP GROUND ALLSPICE
4 TBSP FRUIT COMPOTE (see page 219)
BUSH HONEY YOGHURT, TO SERVE
2 TBSP MINT, SHREDDED TO GARNISH
Core the pears and peel just the lower half. In a baking dish combine the grape and apple juices, ginger, cinnamon and allspice. Place the pears in the pan with the liquid. Cover and bake for 25 minutes at 180°C (350°F) or until tender.
Remove from the oven and pour the liquid into a small saucepan. Simmer this syrup for about 10 minutes or until it has reduced and thickened. Meanwhile, fill the holes in each pear with a little of the ‘Fruit Compote’ then place on individual serving plates or a large serving platter. Pour the hot liquid over and around the pears. Garnish with mint and serve with yoghurt.
– For an even lighter pear, omit the juices and simply steam the pears in a little water with sliced ginger and lemon rind.
– Try mixing half a cup of almond butter to the Fruit Compote.