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Breakfast recipe · from the recipe book

Vanilla Pear Compote with Ginger and Raisins

Tender, glossy pear chunks in a warm vanilla-ginger syrup studded with plump raisins, spooned over thick yogurt.

Vanilla Pear Compote with Ginger and Raisins

Ingredients

  • 3½ medium650 gPearspeeled and cut into 3/4-inch chunks
  • ¼ cup40 gRaisins
  • ½ cup (120 ml)120 gApple juice, unsweetened
  • 1½ tbsp packed20 gBrown sugar
  • 1½ tbsp grated8 gFresh gingerfinely grated
  • 1 tbsp15 gLemon juice
  • 1¾ tsp5 gCornstarch
  • 1 tbsp15 gWatercold
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 4 containers (6 oz)600 gPlain Greek yogurt, nonfat

Steps

  1. Prep first: peel and chop the pear, grate the ginger, and in a small cup stir the cornstarch into the cold water until smooth to make a slurry; set the slurry aside.
  2. In a medium pot, combine the pear, raisins, apple juice, brown sugar, ginger, lemon juice and salt.
  3. Bring to a simmer over medium heat, then cover and cook gently, stirring now and then, for 10 to 12 minutes, until the pear is tender but still holds its shape.
  4. Stir the cornstarch slurry again, pour it into the pot and simmer, stirring, for 1 to 2 minutes until the juices turn glossy and slightly thick.
  5. Take the pot off the heat and stir in the vanilla.
  6. Let the compote cool for about 15 minutes, until just warm.
  7. Divide the Greek yogurt among 4 bowls and spoon the warm compote over the top.
  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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