Pear Compote with Vanilla and Madagascar Ginger
Pear compote cooked with a vanilla pod and Madagascar ginger powder, for a soft, fragrant texture.
- Prep 15 min
- Cooking 20 min
- Total 35 min
- Serves 4 servings
- Difficulty Easy
Compote is fruit cooked gently in a little water and sugar, sometimes flavoured with spices, until it reaches a soft texture. This pear version pairs the sweetness of the fruit with a Bourbon vanilla pod and Madagascar ginger powder, Vanille Désiré.
Our family grows and prepares this vanilla in the SAVA region, in north-eastern Madagascar; the ginger is grown in Vangaindrano, in the southeast of the island. The vanilla pod infuses the cooking before being removed; the ginger powder is mixed directly into the fruit. This recipe makes a compote for 4 people, in about 35 minutes.
Preparation
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Peel the pears, remove the core and pips, then cut them into even pieces.
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Split the vanilla pod lengthways and scrape out the inside with the tip of a knife to release the seeds.
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In a saucepan, combine the pear pieces, water, sugar, lemon juice, the pod and vanilla seeds, and the ginger powder.
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Bring to a simmer, cover and cook over low heat for about 20 minutes, stirring occasionally, until the pears mash easily under the spoon.
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Remove the scraped vanilla pod. Mash the compote with a fork or a blender, depending on the texture wanted.
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Leave to cool slightly before serving, or keep in the refrigerator in a clean, closed container.
The little extra that changes everything
Choose pears that are nice and ripe: they mash more easily and need less sugar. Taste before removing the vanilla pod: the longer it infuses, the more its flavour comes through. To find out more, see our pages on ginger powder in desserts and how to use a vanilla pod. Our products for this recipe: Madagascar Bourbon vanilla pods, Madagascar ginger powder
