Warm Cranberry Pear Compote

Compote takes its name from the French for a gently stewed fruit mixture, long loved for turning seasonal produce glossy and spoonable. This warm American take pairs tart cranberries with ripe pears, maple, and a hint of cardamom for cozy dessert bowls.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 185 cal
• 1g protein
• 38g carbs
• 5g fat
• 3g fiber

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Ingredients

• 2 cups fresh cranberries
• 3 medium ripe pears
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 1 tsp orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• 1/8 tsp pinch of salt
• 1/4 cup toasted pecans for topping
• optional Greek yogurt or ice cream for serving

Instructions

1. 1Rinse the fresh cranberries and set aside; they will stay mostly whole for pops of tartness.
2. 2Peel the pears if desired, then core and dice them into bite-size chunks so they soften evenly without turning to mush.
3. 3Melt the butter in a medium skillet or saucepan over medium heat until it foams and smells nutty.
4. 4Add the diced pears and cook for 3 to 4 minutes, stirring gently, until they just begin to soften and release a little juice.
5. 5Stir in the cranberries, maple syrup, orange juice, orange zest, cinnamon, cardamom, and salt.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally, until most cranberries have burst and the liquid has thickened into a glossy syrup.
7. 7Remove from the heat and stir in the vanilla; taste and adjust sweetness if needed—the cranberries should still taste bright and lively.
8. 8Let the compote rest for 5 minutes off the heat so the flavors meld and the sauce continues to thicken slightly.
9. 9Spoon the warm compote into bowls and top with a sprinkle of toasted pecans for crunch.
10. 10Serve immediately over Greek yogurt, vanilla ice cream, or simply on its own as a bright fruit dessert.