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Snack recipe · from the recipe book

Pear-Raspberry Compote with Lemon and Thyme

Soft, jammy pear chunks tossed with tart, broken-down raspberries, bright lemon zest and a whisper of thyme, spooned over cool, tangy kefir-thick yogurt with crunchy toasted almonds.

Pear-Raspberry Compote with Lemon and Thyme

Ingredients

  • 3 medium540 gPearscut into 1/2-inch chunks
  • 1¼ cups150 gRaspberries
  • ⅓ cup (80 ml)100 gOrange juice
  • 1 tbsp25 gHoney
  • 2 tsp4 gLemon zest
  • 2 tsp10 gLemon juice
  • ½ tsp0.5 gDried thyme
  • 3 containers (6 oz)560 gPlain Greek yogurt, nonfat
  • ¼ cup whole36 gAlmondsroughly chopped

Steps

  1. Wash, core and chop the pear, zest the lemon and chop the almonds before you start cooking.
  2. Put the pear, orange juice, honey and thyme in a medium pot and bring to a simmer over medium heat.
  3. Cover and simmer gently for 8 to 10 minutes, stirring now and then, until the pear is tender but still holds its shape.
  4. Uncover, stir in the raspberries and half of the lemon zest, and simmer 3 to 4 minutes more until the raspberries collapse and the juices turn glossy and slightly thick.
  5. Take the pot off the heat and stir in the lemon juice and the remaining half of the lemon zest.
  6. Cool the compote for 20 to 30 minutes, then refrigerate it promptly in a covered container; use within 3 days.
  7. Meanwhile, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant, then let them cool.
  8. To serve, divide the Greek yogurt among 4 bowls, spoon the compote over the yogurt and scatter the toasted almonds 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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