Apple Pear Compote with Yogurt and Granola
User Reviews
5
9 reviews
Excellent
Apple Pear Compote with Yogurt and Granola
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Warm cinnamon spiced pears and apples served with Greek yogurt and granola.
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Ingredients
- 2 apple peeled and cored, large, cooking variety
- 2 pear peeled and cored
- 2 tablespoons sugar
- 1 cinnamon stick or 1 tsp. ground cinnamon
- 2 tablespoons water
- ¼ cup raisins
- 2 cups granola
- ½ cup Greek yogurt
- ½ cup milk or cream
Instructions
- Cut the apples and pears into similar sized chunks. Place them, along with the sugar, cinnamon, and water, in a heavy bottomed sauce pan.
- Bring to a boil, then reduce the heat to a simmer and cook 15-20 minutes or until the pears and apples are soft. Stir frequently during the cooking time.
- About halfway through cooking stir in the raisins.
- Divide the granola among 4 bowls and top each with two tablespoons Greek yogurt and 1/4 of the pear-apple compote. Drizzle the milk or cream around the edges of the bowl. Serve warm.
Notes
- Ingredients --
- Variations and Serving Suggestions --
- You can easily make this compote in advance. Store the finished recipe tightly covered in the refrigerator for up to 4 days. Reheat over low heat or in the microwave.
- If your compote is too runny, you can add a tablespoon of cornstarch dissolved in a little water. The cornstarch slurry should be stirred into the hot fruit mixture and cooked for 1 minute.
- Cooking apples are varieties that hold their shape better when cooked. Examples of cooking apply varieties are Jonagold, Honeycrisp, Winesap, Pink Lady, and Granny Smith.
- I used red bartlett pears in this recipe, but almost any variety of pear is fine.
- You can use either white or brown sugar.
- Choose either dark or golden raisins; or substitute currants if you like.
- Use your favorite purchased granola from the grocery's cereal aisle.
- I enjoy a vanilla flavored Greek yogurt for this recipe but plain is just as good.
- Serve the compote warm over a slice of pound cake with a dollop of whipped cream.
- If serving for dessert, add two tablespoons rum or brandy to the compote near the end of cooking.
- Layer apple-pear compote with vanilla custard.
- Cook the compote until the fruit has broken down further and serve as a pancake topping.
- Serve over warm French toast.
- Substitute golden raisins or currants for the black raisins.
- Substitute your favorite fruits. Peaches, apricots, nectarines, plums, and cherries all make delicious competes.
- Serve as a side dish with chicken or pork.
Nutrition Information
Show Details
Serving
1
Calories
937kcal
(47%)
Carbohydrates
167g
(56%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
9mg
(3%)
Sodium
94mg
(4%)
Potassium
1183mg
(25%)
Fiber
18g
(72%)
Sugar
78g
(156%)
Vitamin A
249IU
(5%)
Vitamin C
17mg
(19%)
Calcium
279mg
(28%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 937 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 937kcal | 47% |
| Carbohydrates | 167g | 56% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 94mg | 4% |
| Potassium | 1183mg | 25% |
| Fiber | 18g | 72% |
| Sugar | 78g | 156% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 279mg | 28% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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