Roasted Grape & Pear Compote

Compote is a classic French approach to ripe fruit, coaxing out natural sweetness with gentle heat. Here pears and red grapes roast with honey, orange zest, and thyme until jammy and fragrant—lovely over yogurt or pound cake.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 165 cal
• 1g protein
• 40g carbs
• 2g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium ripe pears
• 2 cups seedless red grapes
• 3 tbsp honey
• 1 tsp fresh orange zest
• 2 tbsp fresh orange juice
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 1 tsp fresh thyme leaves
• 2 tbsp toasted sliced almonds
• for serving plain yogurt or pound cake

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
2. 2Core the pears and cut them into 3/4-inch chunks; leave the grapes whole.
3. 3Spread the pear chunks and grapes on the sheet in a single layer so they roast instead of steam.
4. 4In a small bowl whisk together the honey, orange zest, orange juice, vanilla, cinnamon, and salt.
5. 5Drizzle the honey mixture over the fruit and toss gently with your hands or a spatula to coat.
6. 6Roast until the grapes are blistered and collapsing and the pears are tender and caramelized at the edges, 20 to 25 minutes, stirring once halfway.
7. 7Transfer the hot fruit and all the syrupy juices to a serving bowl.
8. 8Stir in the fresh thyme leaves while still warm so the herb perfume blooms.
9. 9Let the compote cool 10 minutes; it will thicken slightly as it sits.
10. 10Spoon over yogurt, ice cream, or thick slices of pound cake and finish with toasted almonds.