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Winter pear compote with dried cranberries

Winter pear compote with dried cranberries
Genaro Molina / Los Angeles Times

Holiday weekends can be so lazy that a meal intended for breakfast ends up as lunch or supper. No matter. Here's a menu that is just that versatile. It can even be made entirely ahead of time. You may want ... Read more

Active work time: 30 minutes | Total preparation time: 45 minutes | Serves 6
  • 2 teaspoons grated orange zest
  • 1 cup orange juice
  • 1 teaspoon lemon juice
  • 1/4 cup sugar
  • 1/4 cup dried cranberries
  • 1 cinnamon stick
  • 3 cloves
  • 6 firm ripe pears, peeled, cored, quartered lengthwise

Step 1Place zest, orange and lemon juices, sugar, cranberries, cinnamon stick and cloves in 3-quart saucepan. Bring to boil and boil, uncovered, until syrupy, about 9 minutes.

Step 2Add pears, gently pressing into syrup. Simmer, covered, until just tender but not mushy, about 3 to 5 minutes; it may take longer if pears are very hard. Cool at room temperature. (Can be made a few days ahead and refrigerated, covered airtight.)

Step 3To serve, remove cloves and cinnamon stick. Serve chilled or at room temperature in small bowls.

Note: If you have a pomegranate on hand, sprinkle some seeds on the compote when you're ready to serve it.


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