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Snack recipe · from the recipe book

Pear and Blueberry Compote with Lemon Zest

Soft, jammy pear chunks and bursting blueberries simmered with honey, cardamom and bright lemon zest, spooned warm or chilled over vanilla-scented whipped yogurt cream for dessert.

Pear and Blueberry Compote with Lemon Zest

Ingredients

  • 3 medium500 gPearspeeled and cut into 3/4-inch chunks
  • 1 cup150 gFrozen blueberries, unsweetened
  • ⅓ cup80 gWater
  • 1½ tbsp30 gHoney
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zest
  • ½ tsp1 gGround cardamom
  • 1¾ tsp5 gCornstarch
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 tsp4 gVanilla extract
  • 1 tbsp20 gMaple syrup

Steps

  1. Prepare the pear first: peel, core and cut it into chunks, then toss the chunks with the lemon juice in a medium saucepan so they don't brown.
  2. Add the blueberries, honey, cardamom and three-quarters of the water (keep the remaining quarter for the slurry) to the saucepan with the pear.
  3. Bring to a simmer over medium heat, then cook uncovered, stirring now and then, for 10 to 12 minutes, until the pear is tender but holds its shape and the blueberries have burst.
  4. In a small cup, stir the cornstarch into the remaining quarter of the water to make a slurry. Stir the slurry into the pot and simmer 1 to 2 minutes until the juices turn glossy and lightly thickened.
  5. Take the pot off the heat and stir in the lemon zest. Let the compote cool for about 10 minutes.
  6. While the compote cools, whisk the Greek yogurt with the vanilla and maple syrup in a bowl until smooth and creamy.
  7. Spoon the vanilla yogurt into four dessert bowls and top with the warm or cooled compote.
  8. Refrigerate any leftover compote promptly in a covered container and use within 3 days.

Contains: Milk.

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

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