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

EatingWell Test Kitchen


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; 6 mg sodium. 274 mg potassium; 50 g carbohydrates; 6.5 g fiber; 35 g sugar; 1.6 g protein; 379 IU vitamin a iu; 6 mg vitamin c; 1 mcg folate; 31 mg calcium; 1 mg iron; 12 mg magnesium;