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Snack recipe · from the recipe book

Pear-Cherry Ginger Compote with Vanilla

Tender pear cubes and jammy sweet cherries simmer with fresh ginger, vanilla and a touch of cardamom into a glossy, warmly spiced topping for pancakes.

Pear-Cherry Ginger Compote with Vanilla

Ingredients

  • 2½ medium450 gPearspeeled and cut into 1/2-inch cubes
  • 1⅓ cups pitted200 gSweet cherrieshalved
  • ⅓ cup (80 ml)100 gPomegranate juice
  • 1 tbsp25 gMaple syrup
  • 2 tbsp grated12 gFresh gingerpeeled and finely grated
  • 2 tsp10 gLemon juice
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cardamom
  • 1¾ tsp5 gCornstarch
  • 1 tbsp15 gWatercold

Steps

  1. Prepare the fruit first: peel and cube the pear, and halve the pitted cherries.
  2. In a medium saucepan, combine the pear, cherries, pomegranate juice, maple syrup, grated ginger and cardamom.
  3. Bring to a simmer over medium heat, then lower the heat and cook, stirring now and then, for 10 to 12 minutes, until the pear is tender but still holds its shape and the cherries have softened.
  4. In a small cup, stir the cornstarch into the cold water until smooth.
  5. Stir the cornstarch mixture into the pot and simmer for 1 to 2 minutes, until the juices turn glossy and lightly thickened.
  6. Take the pot off the heat and stir in the lemon juice and vanilla.
  7. Spoon the warm compote over pancakes, or cool it briefly, then refrigerate promptly in a covered container and use within 3 days.

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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