Baked Pear Compote with Spiked Cream and Lotus Crumbs

Estee Kafra Recipe By
  • Cooking and Prep: 2 h
  • Serves: 6
  • Contains:

After a heavy Shabbos meal, I like serving a light dessert, and baked pear compote is always a winner. The flavors of this dish come together to create a wonderful combination, with the cream and the crumbs adding just the right amount of flavor and texture to wow whoever may be lucky enough to be sitting at your table.

Ingredients (13)

For the Pears

Spiked Whipped Cream


Start Cooking


  1. Preheat oven to 350°F (180°C).

  2. Place diced pears into a baking dish. Add sugar, ginger, and cinnamon and toss to coat. Cover well and bake for 30–45 minutes or until the pears are softened but not falling apart. Set aside.

  3. To make the cream, beat the whipping cream and add the confectioners’ sugar and liqueur. Cover well and refrigerate.

  4. For the crumbs, preheat oven to 350°F (180°C). Mix all the crumb ingredients between your fingers, working the batter until even crumbs form. Spread out into a Gefen Easy Baking Parchment-lined baking sheet and bake for 11–15 minutes, until the edges begin to brown.

  5. Remove from oven and mix with a fork while still hot. Let cool. The crumbs can be stored in an airtight container for up to two weeks.

  6. To assemble, place a few spoonfuls of compote in a dessert dish. Sprinkle with chocolate chunks. Top with a dollop of spiked whipped cream and sprinkle generously with crumbs.


If you don’t want to use alcohol, a bit of orange juice also adds nice flavor, or just use a bit of lemon or rum extract.

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