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Snack recipe · from the recipe book

Molasses Peach-Pear Compote with Toasted Walnuts

Tender peach and pear simmered with fresh and ground ginger, lemon zest and a touch of molasses, spooned glossy and warm-spiced over tangy plain yogurt with crunchy toasted walnuts.

Molasses Peach-Pear Compote with Toasted Walnuts

Ingredients

  • 3 medium450 gPeachescut into 3/4-inch chunks
  • 1 medium180 gPearsdiced
  • 1½ tbsp grated10 gFresh gingerpeeled and finely grated
  • ½ tsp1 gGround ginger
  • 1½ tsp3 gLemon zest
  • 1 tbsp15 gLemon juice
  • ¼ cup60 gWater
  • 2⅛ tsp15 gMolasses
  • 1 tbsp15 gGranulated sugar
  • ¾ tsp3 gVanilla extract
  • 2½ cups600 gPlain yogurt, low-fat
  • ⅓ cup chopped40 gWalnutsroughly chopped

Steps

  1. Prepare the fruit first: cut the peach into chunks, dice the pear, and peel and grate the fresh ginger.
  2. Toast the walnuts in a dry medium saucepan over medium heat for 3 to 4 minutes, stirring, until fragrant; tip them onto a plate and set aside.
  3. In the same saucepan, stir together the water, molasses, sugar, grated fresh ginger and ground ginger over medium heat until the sugar dissolves.
  4. Add the pear and simmer for 5 minutes, then add the peach and simmer gently for 8 to 10 minutes, stirring now and then, until the fruit is tender and the syrup thickens slightly.
  5. Take the pan off the heat and stir in the lemon juice, lemon zest and vanilla.
  6. Cool the compote for about 30 minutes, then refrigerate it promptly in a covered container and use within 3 days; this is not a canning or shelf-stable recipe.
  7. To serve, divide the yogurt among 4 bowls, spoon a quarter of the compote over each, and scatter a quarter of the toasted walnuts on top.

Contains: Milk, Tree nuts.

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

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