Warm Pear Compote
This compote is delicious served with both pear ice cream and pear sorbet.
- Servings: 4
Source: Martha Stewart Living, October/November October/November 1993
- 4 Bartlett or Anjou pears, peeled and cored
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup brandy
Cut pears into 1-inch cubes. Melt butter in a medium saute pan over medium-high heat. Add pears and saute until they start to brown. Add sugar and cinnamon and cook 5 minutes more, stirring often.
From a measuring cup (never the bottle), pour brandy over pears. Ignite with a match and cook until flames die down.
Place a school of Pear Ice Cream and Pear Sorbet in each of 4 bowls. Divide warm compote among bowls and serve.