Vanilla Pear-Blueberry Compote with Toasted Pecans

Steps

1. Prep first: peel and chop the pear, chop the pecans, and measure everything.
2. Toast the pecans in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until fragrant. Transfer them to a plate.
3. In the same pot, combine the pear, honey, cinnamon, lemon juice and 60 g (most) of the water. Bring to a simmer over medium heat, cover and cook 8 to 10 minutes, stirring now and then, until the pear is just tender.
4. Stir in the frozen blueberries and simmer uncovered 4 to 5 minutes until they burst and turn the syrup purple.
5. In a small cup, stir the cornstarch into the remaining 15 g of water to make a slurry.
6. Stir the slurry into the pot and simmer 1 to 2 minutes until the syrup thickens and turns glossy.
7. Take the pot off the heat and stir in the vanilla. Let the compote cool 10 minutes.
8. Spoon the warm compote over pancakes and scatter the toasted pecans on top.
9. Refrigerate leftover compote promptly in a covered container and use within 3 days; keep leftover pecans separate so they stay crisp.