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Snack recipe · from the recipe book

Maple Pear and Blueberry Compote

Soft, juicy pear chunks simmered with bursting blueberries in a glossy maple-vanilla syrup with a hint of cinnamon, spooned warm over pancakes.

Maple Pear and Blueberry Compote

Ingredients

  • 3 medium500 gPearspeeled and cut into 1/2-inch pieces
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • ¼ cup60 gWater
  • 1½ tbsp30 gMaple syrup
  • 2 tsp10 gLemon juice
  • 2¼ tsp6 gCornstarch
  • ½ tsp1 gGround cinnamon
  • ¾ tsp3 gVanilla extract

Steps

  1. Prepare the pear first: peel, core and cut it into 1/2-inch pieces.
  2. In a small cup, stir the cornstarch into half of the water until smooth to make a slurry; set it aside.
  3. In a medium pot, combine the pear, the remaining half of the water, the maple syrup, the lemon juice and the cinnamon. Bring to a simmer over medium heat, then cook, stirring now and then, for 6 to 8 minutes until the pear is just tender.
  4. Add the frozen blueberries and simmer for 4 to 5 minutes more, until some berries burst and turn the syrup purple.
  5. Stir the cornstarch slurry again, pour it into the pot and simmer, stirring, for 1 to 2 minutes until the juices thicken and turn glossy.
  6. Take the pot off the heat and stir in the vanilla. Let the compote cool for about 10 minutes, then spoon it warm over pancakes.
  7. Refrigerate any leftovers promptly in a covered container and use within 3 days. This is a refrigerated compote, not for canning.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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