Pear Compote with Port

Almost like a grown-up applesauce, Pear Compote with Port combines pears and dried fruit for a tasty fall side.  Can be canned too!

I think children are on to something.  Plate up an entrée, then drop a scoop of applesauce next to it.  What’s better than a fruity side dish that’s also healthful!  Like today’s Pear Compote!

Now for some (undeserved) reason, it can feel like pears are the red headed stepchild of the fall harvest.  They don’t get the accolades of apples or the praise of pumpkins.  But give them a chance and they’re glorious–sweet, juicy and flavorful!

Originally I intended to use Pear Compote as a tasty side (we served it with Chicken Kiev today).  But I quickly realized that it could go almost anywhere you’d use a fruit sauce.  Top ice cream or angel food cake, spread on waffles, or make an impromptu tart by filling a ready-made pie crust (this was amazing!).

Not a canner?  Halve the recipe and eat it up within a week or so (we ate a pint in a sitting, ahem).  Or pop into your freezer for a future treat! 

If You’re Canning This

My recipe assumes that if you’re canning this, you already know how to can.  But luckily, if you’re not a canner (or you simply don’t want to can this), it should also freeze well. 

The recipe is originally from Bernadin which is considered one of the established sources of safe canning recipes.  

I followed the original very closely.  But since I don’t like nutmeg (it’s like that cilantro thing some people have), I omitted it and added an extra teaspoon of cinnamon instead. Minor dried spice changes are one of the (very few) permissible safe canning changes.

Step by Step Overview

Peel, core and chop 10 cups of pears.  Combine all ingredients except port wine in a large stainless steel saucepan. 

Bring to a boil, stirring occasionally. Cover and simmer, stirring occasionally, 30 minutes. Remove cover, increase heat and boil until thickened, stirring frequently and scraping the pan bottom, about 15 minutes. 

Stir in port and boil an additional 5 minutes, stirring constantly.

If you’re planning to can this, ladle into pints, leaving ½ inch headspace.  Process according to standard water bath canning practices for 20 minutes, adjusting for altitudes over 1000 ft. 

Or refrigerate and use with a week or so.  Or freeze it (see this article on freezing in straight-sided canning jars if interested).

And if you’re looking to get into canning, you can check out comprehensive canning websites like Food in Jars Canning 101 for detailed information.

Tips & FAQs

This can be used in most places you’d use applesauce, fruit syrup or chutney.  It has elements of all of these which makes it a versatile condiment! 

Pears are usually included in the Environmental Working Group’s Dirty Dozen list of most contaminated fruits and vegetables, so I try to buy them organic.

Holiday Side Dish Week 2025 Friday

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Pear Compote with Port Wine

Almost like a grown-up applesauce, Pear Compote with Portcombines pears and dried fruit for a tasty fall side.  Can be canned too!

Author: Inger

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

canning processing time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Condiments

Cuisine International

Servings 16

Calories 161 kcal

Ingredients

  

1x2x3x

• 10 cups cored and chopped pears about 5 lb
• 1 cup raisins
• 1 cup golden raisins
• 1/2 cup coarsely chopped dried apricots
• 1 orange zest & juice
• 1 lemon zest & juice
• 1/2 cup brown sugar
• 1 Tablespoon dried ground cinnamon
• 1/2 teaspoon dried ground ginger
• 1/4 teaspoon salt use pickling salt or another iodine free salt if canning
• 1/4 cup port wine

Instructions

 

• Peel, core and coarsely chop 10 cups of pears. Combine all ingredients except port wine in a large stainless steel saucepan.
• Bring to a boil, stirring occasionally. Cover and simmer, stirring occasionally, 30 minutes. Remove cover, increase heat and boil until thickened, stirring frequently and scraping the pan bottom to prevent scorching, about 15 minutes. Stir in port and boil an additional 5 minutes, stirring constantly.
• If you’re planning to can this, ladle into pint jars, leaving ½ inch headspace. Process according to standard water bath canning practices for 20 minutes, adjusting for altitudes over 1000 ft. Or can be stored for a week or so, or frozen.

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Notes

Makes 4-5 pints.

If canning, you'll already need to be familiar with canning practices, since detail is not provided here.

Nutrition

Calories: 161kcalCarbohydrates: 41gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 346mgFiber: 5gSugar: 25gVitamin A: 193IUVitamin C: 13mgCalcium: 35mgIron: 1mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

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