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Recipe by Estee Kafra

Baked Pear Compote with Spiked Cream and Lotus Crumbs

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Parve Parve
Easy Easy
6 Servings
Allergens

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

For the Pears

  • 6 Bartlett pears, peeled and diced

  • 1/4 cup sugar

  • 1 teaspoon Gefen Ginger

  • 1/2 teaspoon Gefen Cinnamon

  • Callebaut extra-dark chocolate chunks, for sprinkling

Spiked Whipped Cream

  • 1 tablespoon (or your desired amount) Jelinek Pear Williams or other strong liqueur or rum of your choice (or see note)

Crumbs

  • 1 cup flour

  • 1/2 cup quick-cooking oats

  • 1/2 cup sugar

  • 2 tablespoons (1/4 stick) margarine

  • 1/2 cup Biscoff Cookie Butter (I used chunky), or Gefen Cookie Butter,  or any nut butter

Directions

Directions

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 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.

Baked Pear Compote with Spiked Cream and Lotus Crumbs

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Rivka Sender
Rivka Sender
5 years ago

freezing anything else?

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Rivka Sender
Rivka Sender
5 years ago

can it be frozen? can i make any part of this in advance and freeze?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rivka Sender
5 years ago

You can freeze the crumbs for sure.

Blimy
Blimy
6 years ago

Compote warm or cold? Is the compote served warm or cold?

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Cnooymow{shman
Cnooymow{shman
Reply to  Blimy
6 years ago

Room temp most probably. But you can’t lose serving it warm or cold. It’s delicious.

Cnooymous
Cnooymous
Reply to  Cnooymow{shman
6 years ago

Thanks

Eo}mous
Eo}mous
Reply to  Cnooymous
6 years ago

Amazing flavor and love that you can prep ahead, I even froze the pears and they were fantastic!