My unseasonal fruit cravings have me heading straight for the freezer to a stash of summer fruit. With bags of cherries, blueberries and strawberries, I am dreaming about sunshine and long days. I’ve been so obsessed with warm weather fruit that I completely forgot about 4 Bosc pears hidden in a refrigerator drawer for at least the past 2 months.
Despite all that time, those hearty pears were still in pretty good condition. I made a batch of pear ginger compote. The zippiness of minced fresh ginger and a crisp Pink Lady apple gave the mellow pears a pleasant kick. The compote ended up swirled in yogurt and oatmeal, but it was at its best paired with walnuts on a buttermilk waffle.
Pear Ginger Compote
Makes about 2 cups
4 Bosc pears, peeled, cored and roughly chopped
1 Pink Lady apple, peeled, cored and roughly chopped
1 tablespoon minced fresh ginger
1 tablespoon granulated sugar
2 tablespoons orange juice
In a medium saucepan, combine the pears, apples, ginger, sugar and orange juice. Cook the fruit over medium heat until tender, occasionally stirring and mashing with a wooden spoon, about 20 minutes.
Store in an airtight container in the fridge.