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Warm Pear Compote

This compote is delicious served with both pear ice cream and pear sorbet.

  • Servings: 4

Source: Martha Stewart Living, October 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


  1. 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.

  2. From a measuring cup (never the bottle), pour brandy over pears. Ignite with a match and cook until flames die down.

  3. Place a school of Pear Ice Cream and Pear Sorbet in each of 4 bowls. Divide warm compote among bowls and serve.

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