- Place the fruit, sugar, zest and spices in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer gently, uncovered and stirring occasionally, until the pears are translucent, 15 to 20 minutes. Let the compote cool in the pan to room temperature.
- Scoop the cooled compote into an airtight container and chill until ready to use.
You can refrigerate cooled compote in an airtight container for up to 3 weeks. Double the recipe for gift-giving, add a label to the jars to let recipients know that the compote should be kept refrigerated and used promptly. (This recipe is suitable for canning, if you prefer to store it at room temperature in the pantry. Be sure to thoroughly sterilize the jars and lids in boiling water and follow safe canning procedures. You will need to leave 1/4 inch (6 mm) of headspace at the top of each jar and boil the filled jars for 10 minutes.)
To take this compote from nice to a little naughty, add a splash (or more) of Grand Marnier to after you take it off the heat.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018