Every Helping
Sign in

Snack recipe · from the recipe book

Pear-Blueberry Ginger Compote for Pancakes

Tender pear chunks and bursting blueberries simmer in a bright, peppery ginger syrup with a hint of lemon, jammy and spoonable over warm pancakes.

Pear-Blueberry Ginger Compote for Pancakes

Ingredients

  • 3 medium500 gPearscut into 1/2-inch dice
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • 2½ tbsp grated15 gFresh gingerpeeled and finely grated
  • ½ cup (120 ml)120 gApple juice, unsweetened
  • 1½ tbsp30 gHoney
  • 1 tbsp15 gLemon juice
  • 1½ tsp3 gLemon zest
  • ½ tsp1 gGround ginger
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare first: peel and finely grate the fresh ginger, dice the pear, and grate the lemon zest; have the lemon juice measured.
  2. In a medium saucepan, combine the apple juice, honey, grated fresh ginger, ground ginger and salt. Bring to a simmer over medium heat and cook 2 minutes to infuse.
  3. Add the pear and simmer, stirring now and then, until just tender, 8 to 10 minutes.
  4. Stir in the frozen blueberries and simmer until they burst and the juices thicken into a loose syrup, 6 to 8 minutes, lightly mashing a few berries with the spoon.
  5. Take the pot off the heat and stir in the lemon juice and lemon zest.
  6. Let the compote cool about 20 minutes, then spoon it warm over pancakes.
  7. Refrigerate leftovers promptly in a covered container and use within 3 days; this compote is not for canning or shelf storage.

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

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book