Cranberry Compote With Riesling And Pears
This recipe combines the sweet and juicy flavor of d'Anjou pears with tart cranberries in a delightful Riesling-infused compote. Warm, comforting spices like cinnamon, star anise, and cloves add aromatic depth to this versatile dish that can be enjoyed in various ways. Dive into a culinary experience that balances the perfect blend of sweet, tart, and spiced flavors.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 2 d’Anjou pears, peeled, cored and diced
- 1 lb. cranberries, fresh or defrosted frozen
- 2 cups Riesling
- 1/2 cup firmly packed light brown sugar, plus more, to taste
- Pinch of cayenne pepper
- 4 thin strips of lemon peel
- 1 cinnamon stick, 2 star anise pods and 8 cloves, tied in a piece of cheesecloth
Instructions
- In a 4-quart saucepan over medium-high heat, melt the butter. Add the pears and cook, stirring occasionally, until they are starting to brown, 8 to 10 minutes. Add the cranberries, wine, the 1/2 cup brown sugar, cayenne, lemon peel and spice packet and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until the compote has thickened and the cranberries have begun to burst, 15 to 20 minutes.
- Remove the pan from the heat. Remove and discard the spice packet. Taste the compote and add more brown sugar if desired. Serve warm, cold or at room temperature. Makes about 2 1/4 cups.
- Williams-Sonoma Kitchen.
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