Warm Pear Compote
Fine for topping ice cream, cantaloupe, honeydew melon, bread pudding, plain cake or waffles/pancakes.
Steps
Peel and core the pears and cut into eighths.
Set aside.
In a medium-size saucepan , combine the brown sugar , cornstarch and cinnamon or allspice.
Stir in the juice or fruit nectar and mix well.
Place the pan on medium-high heat and cook the sauce , stirring , until the mixture is smooth.
Add the pears and bring the sauce to a gentle boil.
Reduce the heat to medium-low and continue cooking , stirring occasionally , for 15 - 20 minutes or until the pears are just tender , almost translucent , and the syrup is thick.
Stir in the rum and butter and heat a few minutes longer.
Ingredients
pears, light brown sugar, cornstarch, ground cinnamon, pineapple juice, brandy, unsalted butter