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Breakfast recipe · from the recipe book

Maple Vanilla Pear Compote with Cardamom

Tender pear chunks in a glossy maple-vanilla syrup with warm cardamom and a bright orange lift, spooned warm over pancakes.

Maple Vanilla Pear Compote with Cardamom

Ingredients

  • 4 medium700 gPearspeeled and cut into 3/4-inch chunks
  • ½ cup (120 ml)120 gOrange juice
  • 2 tbsp40 gMaple syrup
  • 1 tbsp15 gWater
  • 1¾ tsp5 gCornstarch
  • 2 tsp10 gLemon juice
  • ½ tsp1 gGround cardamom
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Peel, core and cut the pear into chunks, and toss them with the lemon juice in a bowl so they stay pale.
  2. In a medium pot, combine the orange juice, maple syrup, cardamom and salt, and bring to a simmer over medium heat.
  3. Add the pear and lemon juice, cover, and simmer gently for 10 to 12 minutes, stirring now and then, until the pear is tender but still holds its shape.
  4. Meanwhile, stir the cornstarch into the water in a small cup to make a smooth slurry.
  5. Stir the cornstarch slurry into the pot and simmer for 1 to 2 minutes, stirring gently, until the syrup turns glossy and thickens.
  6. Take the pot off the heat and stir in the vanilla.
  7. Let the compote cool for about 10 minutes, then spoon it warm over pancakes.
  8. 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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