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!
Ingredients
- 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.
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
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