Brown Butter Pear Raspberry Compote with Cardamom

Steps

1. Before you start, peel and chop the pear and chop the pecans.
2. Toast the pecans in a dry medium pot over medium-low heat for 3 to 4 minutes, stirring, until fragrant. Tip them onto a plate and set aside.
3. Melt the butter in the same pot over medium heat and let it foam until it smells nutty and turns light brown, about 2 minutes.
4. Add the pear in an even layer and cook 6 to 8 minutes, turning now and then, until the edges are golden.
5. Stir in the water, maple syrup, lemon juice and cardamom, scraping up the browned bits. Cover and simmer 5 minutes until the pear is just tender.
6. Add the raspberries and simmer uncovered 4 to 5 minutes, stirring gently, until they collapse into a thick, rosy sauce around the pear.
7. Take the pot off the heat, stir in the vanilla and let the compote cool about 10 minutes.
8. Spoon the plain yogurt into 4 bowls, top each with a quarter of the warm or chilled compote and sprinkle with the toasted pecans.
9. Refrigerate any leftover compote promptly in a covered container and use within 3 days.