My friend gave me literally five pounds of pears from her grandmother’s pear tree in South Georgia. I have no idea what kind of pears they are, while they look like Bartlett, they are rock-hard and taste much more crisp and sour, almost like a Granny Smith apple. So I figured the best way to bring out their flavor was cooking them with a bit of sugar.
I noticed that figs are on sale at Publix this week in the Southeast! That means… It’s almost fall!! So to celebrate, (and use up all those rock hard pears) I’ve made a delicious fig and pear compote. This is a great topping for ice cream (I did it with a vegan browned-sugar coconut, recipe to come), for a breakfast parfait with granola and yogurt or to add on top of gingersnaps! Or puree it for a jam to top on cinnamon bread.
I am obsessed with roasting, as you know from my roasted peach mango salsa and roasted vegetable recipes, so instead of cooking stovetop, I used my oven. When you roast at a high temperature, it naturally brings out the sweetness of fruits, so there wasn’t a need to add a lot of extra sugar. Let the fruit flavors shine! The recipe is simple, your oven does most of the work.
Fig and Pear Compote RECIPE
(adapted from Serious Eats)
3 small to medium rock-hard pears (about 1 1/2 pounds)
1 1/2 pound fresh figs ( I used a combo of black mission and brown turkey)
3/4 cup sugar
3 tablespoons orange juice
1 1/2 teaspoon cinnamon
1. Preheat oven to 425 degrees.
2. Prep the fruit: Peel, core and chop the pears into 1/2 inch cubes. Half the figs, removing the stems.
3. In a medium bowl mix together the pears, figs, sugar, orange juice and cinnamon.
4. Lay the mixture on a roasting sheet pan lined with aluminum foil. (You may want to double up on foil layers, I ended up burning my finger because the sugary syrup dripped off the foil!)
5. Roast in the oven for 25 minutes, or until syrup forms and bubbles around the chunks of fruit.
6. At this point you can puree if you want a jam, but I wanted a chunky compote. I recommend storing in a large mason jar. It can keep for up to 2 weeks.