Tender pears and dried cherries are infused with bay leaves in this delicious compote.

EatingWell Test Kitchen


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Peel pears and cut in half lengthwise. Remove cores with a melon baller or spoon and cut each half lengthwise into thirds.

  • Place the pear segments in a large saucepan and add wine, sour cherries (or cranberries), sugar and bay leaves. Bring the mixture to a simmer. Cover and simmer gently over low heat until the pears are tender when pierced with a knife, 5 to 10 minutes.

  • Remove the fruit to a serving bowl with a slotted spoon, discarding bay leaves. Bring the remaining poaching liquid to a boil over high heat and cook until reduced to 1/2 cup, about 12 minutes. Spoon over the fruit.

Nutrition Facts

283 calories; protein 1.6g 3% DV; carbohydrates 50g 16% DV; exchange other carbs 3.5; dietary fiber 6.5g 26% DV; sugars 35.3g; fatg; saturated fatg; cholesterolmg; vitamin a iu 378.8IU 8% DV; vitamin c 6mg 10% DV; folate 1.2mcg; calcium 30.7mg 3% DV; iron 0.5mg 3% DV; magnesium 11.8mg 4% DV; potassium 273.8mg 8% DV; sodium 6mg; thiaminmg 1% DV.