Photo by Andrea Bemis
This compote makes a delightful topping for plain yogurt as a breakfast treat, too.
Ingredients
- 1/2 cup dry white wine
- 1/2 vanilla bean, split
- 1 star anise
- 1 cinnamon stick
- 1 whole clove
- Pinch of salt and pepper
- 3 tablespoons honey
- 2 large pears, cored and chopped
Directions
- In a medium-sized saucepan, bring the wine, vanilla bean, spices, salt, pepper, and honey to a simmer.
- Cook until reduced by half, about 4 minutes. Add the chopped pears and ¼ cup water.
- Increase the heat and simmer until syrupy, about 6 to 8 minutes.
- Remove from heat, let cool, and store in a glass jar in the refrigerator for up to 7 days.
- Follow these links to see more ideas for cooking with pears and parsnips:
- Winter Gathering: Parsnips and Pears
- Roasted Leek and Parsnip Soup with Smoky Seed Clusters
- Pear and Parsnip Muffins with Rosemary
