Start the Year Off with This Spiced Pear Lemon Rosemary Compote
A common way to begin a new year is to practice healthy eating. Marcy Braselton, known as Community Kitchen ATL, created this elegant compote featuring fresh fruit and spices. Served on our new Bianca Pear Trivet or Natural Pear Trivet, this sweet treat adds to any breakfast or dessert. Easily enhance your presentation with this fruit-shaped serveware that inspires healthy habits year-round.
2 lbs pears, peeled + chopped (I used D’Anjou)
3/4 C sugar
2 Meyer lemons, zested + juiced
1 T Limoncello
2 cinnamon sticks
1/4 t ground nutmeg
3 sprigs rosemary
1. Add the peeled, chopped pears, sugar, lemon zest, lemon juice, Limoncello, cinnamon sticks, nutmeg and rosemary sprigs to a saucepan. I also love to scrape in some of the lemon pulp.
2. Bring to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally and mashing the fruit, for 1 - 2 hours or until you’ve reached desired consistency. Remove from heat and discard the cinnamon sticks and rosemary sprigs.
3. Transfer the jam to pint-size jar and close the jar. Allow the jam to cool to room temperature. Store in the refrigerator for up to 3 months.
Makes 1 pint
Elevate your morning toast with this unique compote, or serve on top of dessert to add an extra fruity flavor.
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