SPICED PEAR LEMON ROSEMARY COMPOTE

Ingredients

• 2 lbs pears, peeled + chopped (I used D’Anjou)
• 3/4 C sugar
• 2 Meyer lemons, zested + juiced
• 1 T Limoncello
• 2 cinnamon sticks
• 1/4 t ground nutmeg
• 3 sprigs rosemary

Instructions

1. Add the peeled, chopped pears, sugar, lemon zest, lemon juice, Limoncello, cinnamon sticks, nutmeg and rosemary sprigs to a saucepan. I also love to scrape in some of the lemon pulp.

2. Bring to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally and mashing the fruit, for 1 - 2 hours or until you’ve reached desired consistency.

3. Remove from heat and discard the cinnamon sticks and rosemary sprigs.

4. Transfer the jam to pint-size jar and close the jar. Allow the jam to cool to room temperature. Store in the refrigerator for up to 3 months.

Serves 1 pint

To Be Noted

• This recipe was created in partnership with etúHOME and features their pear trivets.

Categories: Small Eats + Smoothies, Sweets + Drinks

<<< Return to Recipes