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Pear Compote

  • Yield: About 1 cup


  • 1 1/2 cups Muscat de Beaune de Venise, or other late-harvest white wine
  • 1/4 cup sugar
  • 1 whole clove
  • 2 pounds pears, peeled, cored, and diced


  • In a medium, heavy saucepan, combine the wine, sugar, and clove over medium-high heat. Cook, stirring, until the sugar dissolves. Add the pears and simmer until tender, about 5 minutes. Transfer the pears to a medium bowl. Bring the liquid to a simmer and cook until thickened, about 5 minutes. Remove from the heat and discard the clove. Pour the syrup over the pears and let cool to room temperature. Serve with the Pear, Stilton, and Walnut Souffles.