- Dish type
- Fruit desserts
- Peach desserts
Fruit compôte makes for a healthy dessert or breakfast. Here I have chosen to use a combination of pears and peaches.I decided to add some bite to my dessert by adding a crunchy brittle – serving my fruit compôte with a granola, pecan, almond and sesame seeds brittle. The nice thing about these brittles, any leftovers can be stored in an airtight jar, for use afterwards.
Surrey, England, UK
Be the first to make this!
- For the pear and peach compôte
- 1 tablespoon soft light brown sugar
- 2 to 3 tablespoons maple syrup
- seeds of 1/2 a vanilla pod
- 1 tablespoon water
- 2 large peaches, stoned and cut into chunks
- 2 pears, peeled cut into chunks
- For the pecan granola brittle
- 100g golden caster sugar
- 50g butter
- 1 to 3 tablespoons water
- 25g flaked almonds
- 25g pecan nuts
- 1 tablespoon sesame seeds
- 2 tablespoons granola (optional)
MethodPrep:20min ›Cook:20min ›Extra time:30min cooling › Ready in:1hr10min
- In a small saucepan over medium heat add the sugar, maple syrup, seeds from the vanilla pod and the stick as well and water then bring to a simmer. Add the fruits, and leave to simmer until cooked and soft not mushy, about 15 minutes. Remove from the heat and allow to cool to room temperature. Discard the cinnamon stick.
- Put the sugar, butter and water into a non-stick frying pan and heat gently. Continue to stir until the sugar dissolves. Then increase the heat and boil for 4 to 5 minutes. Continue to cook until the sugar turns into a deep rich brown colour.
- Add the dry ingredients and mix well, cook for a few minutes, making sure the ingredients are fully coated.
- Line a baking tray with greased baking parchment. Remove the mixture from the heat and quickly pour the hot sugary mixture onto the tray, spreading out using a spatula (take precaution when dealing with this piping hot mixture). Leave to cool and then snap into pieces to serve.
- Serve the fruit compôte with yoghurt or vanilla custard and the crunchy nut brittles.
For the pear and peach compôte:
For the pecan granola brittle:
These brittle will keep well in an airtight jar. Fruit compôte will also keep well in preserved jars.
See it on my blog
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- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ¾ cup vegetable oil
- 3 eggs
- 2 cups white sugar
- 2 cups peeled shredded pears
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
39 Perfect Peach Dessert Recipes
You can't eat peach cobbler every day of the week (if you want to take that as a challenge, be our guest) but, luckily, the world of peach desserts extends far and wide. There are the other buttery pastries: your pies, your galettes, your crisps and shortcakes. But scroll through our favorite peach desserts for yet more uses for this sweet and juicy summer wonder, whether that's in cool and creamy confections like ice creams and frozen yogurts, old-fashioned favorites like parfaits, or delicacies like panna cottas. Plus: not one but several cobbler recipes, so you'll never get bored.
GRANDMA's PEAR KUCHEN
this was so fun to make because it was a recipe written in my grandma Leda's handwriting. she passed away a few years ago at almost 108, but i swear she's still with me all the time. i even felt like calling her as i was making this. she was THE grandma of all grandmas. i hope you all had one as special as her.
she actually wrote the recipe using plums, specifically canned purple plums, but i chose to make it with canned pears. canned plums aren't in every store and i've never tried them so i went the safe route. pears. AND i think the size and color lent itself to the texture and visual of the kuchen.
i hope this recipe makes sense. i kind of had to decypher it myself, but i gotta tell ya. this kuchen is soooo worth it. and pretty easy. so to all those grandmas out there everywhere, thank you for all your handed down recipes. i can't wait to dig into another one of her treats.
Wow, this recipe really looks wonderful. Do you think it would lend itself to other fruits besides the purple plums, or pears? The crust, as you noted, sure does look delicious and I'm sure it is "the star of the show"! I am bookmarking this recipe right now for definite future use. Thanks for posting it! (I love old recipes that come from people's grandmas and moms and aunts etc.! They have an altogether different vibe from something you pull from a cookbook, do you know what I mean?)
jane. thanks for stopping by. i'm thinkin' this would work well with any stone fruit. maybe peaches, nectarines, apricots. hmmm. try some other stuff and let me know. hand-me-down recipes ROCK.
What a lovely dessert and photos! I do love the crust. I will have to try this out very soon.
This looks absolutely fantastic, I cannot wait to get some good pears and make this! I would love it with a cup of really good coffee. dreaming now.
Please explain "sprinkle with 1/3 cup dough mix", do you mean like a crumble?
EVA. yes, i guess like a crumble. you'll see that the crust dough mix starts out kind of crumbly, like a shortbread crust. so, it "sprinkles" easily.
This looks lovely, Jules. I'm hoping to make it tomorrow and had 2 questions:
1) Should we press crust up the sides as well as the bottom of the pan? 2) Is there really no sweetener added to the egg+whipping cream custard? Thanks!
1. yes, push the crust up the sides and 2. no, grandma didn't put sugar in the custard mixture, (maybe due to the canned fruit). if using fresh maybe a little sugar would be needed.
3. i hope you make and enjoy this yummy old school treat.
Wow, this looks amazing and your photos are incredible. I'm going to try it this week. Wouldn't your Grandmother be proud!
OK, I couldn't wait, so I made your pear kuchen for our Oktoberfest dinner tonight. It is amazing - so absolutely incredible that my husband that doesn't eat dessert is finishing the last piece right now. Yes we ate the whole darn thing (2 of us) after bratwurst and red cabbage. Ohhh. we're in trouble tonight, but worth every glorious mouthful. Thank you so much for sharing this treasure with us. We'll be making it again and again - in fact, the big guy just asked for one with rhubarb & raspberries. Not sure if it'll work, but who cares with a crust like this one! Thank you, thank you, thank you!
This kuchen was a total smash hit at my Oktoberfest potluck. I've never gotten so many raves on a dessert and the whole thing was gone in about two minutes. One word of warning, I did have one can a pears, but it was definitely not enough (in my opinion.) I added a peeled and sliced apple to give it more body and it worked out great. I will definitely make this again very soon - maybe for Thanksgiving.
Can't wait to try this, and what's great is it looks like just about any fruit will work. I'm eager to try it with figs. Thanks
Checking back in, is there no sugar in the custard (egg & cream) that you pour over the top? Seems like it should have sugar in it? Thanks for clarifying.
hi Tom. nope, no sugar in the custard. there's enough sugar in the crust and the 1/3 dough mixture that you save for sprinkling on the fruit. also the fruit is canned (per grandma) so that usually is sweet enough. i hope you try this and thanks for stopping by.
Jules and Ruby, that is one fine Kuchen. I made it with peaches I canned and oooh-wee baby it was one fine dessert. It took four friends less than 15 minutes to finish it off! (While the compliments were aplenty, I was also chided for not making more.)
The pear is useful in weight loss diets, including food, fiber maintains its fullness and cleanses the body, also have many vitamin and potassium. SO the pear is one of the fruits with more properties and is very easy to find it. Just go at supermarket and you will have varieties to shoose from.
Hi, I have one question. is the can of pears drained or do you pour the juice over the crust? Thanks!
Hi. Drain the pears. Hope you enjoy as much as we do
Hey Jules! Making this with (very ripe) fresh pears, a bunch left over from a co-op box. I used to make one of these every weekend for the California Cafe, a great french place in Carlisle, PA and I was nostalgic this holiday season for a taste of it. Great recipe, Oliver from the California Cafe would love it!
+kari from south orange, nj
hi Kariniles. i hope this brings back delicious memories. i would love to know how it turns out with the fresh pears instead of canned
I had some canned plums that needed using and thought this looked like the ticket. It came out amazing. Easy, few ingredients, and I didn't even push the dough up the sides of the pan like I was supposed to. Thank you so much.
hey Rat Taxi. so glad you like it. thanks a lot for the report
making this again today with some crumbled up thick sliced applewood bacon and pineapple chunks minus the cinnamon. Couldn't really think of anything to replace the cinnamon!
hi RAT TAXI . YUMMM. what a fabulous idea. you had me at BACON . i will definitely make something like that. please please, i would love to have a report about how delicious it turned out. jules
Hi jules, thanks for sharing your nanas recipe. Just wanted to clarify whether the flour is self raising or plain?
Anonymous. really late reply, but it's regular flour. thanks for reminding me about this treat. will make again soon. Xj
I made this with some plums I canned last summer. It was outstanding! Our dinner guests loved it too. Thank you for sharing this.
Jules, I may have commented in the past but I'm back again. Each time I make this, I re-read your blog post and it warms my heart. I made it again today because I had some fresh pears and company coming for coffee. It was a hit, as always, and my husband LOVES it. Thank you so much for sharing this recipe and how it came from your grandma. Warmest regards, Diane (in Canada)
- 1 (16 ounce) can pears in juice
- 1 (15 ounce) can peaches in juice
- 1 (15 ounce) can pitted cherries in water
- 1 cup quick-cooking oats
- ½ cup brown sugar, divided
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cut in small pieces
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Pour pears, peaches, and cherries with their liquids into the prepared baking dish stir. Stir oats and 1/4 cup brown sugar together in a bowl sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
Pear and peach compôte with pecan granola brittle recipe - Recipes
Makes 3 tarts (about 6 servings)
1 sheet puff pastry
2 large fresh peaches
1/4 cup granulated sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. table salt
1/4 cup chopped pecans or walnuts, optional
Whipped cream or vanilla ice cream, optional
Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
Halve peaches, remove pit and slice into 1/4 inch thick slices. Add sugar, cinnamon, nutmeg and salt to a medium bowl and toss peach slices in mixture.
Unfold puff pastry on a lightly floured surface. With a rolling pin, roll the pastry slightly to stretch. Cut pastry into thirds and lay each on baking sheet. Arrange peach slices on top of each third, overlapping.
Bake 20 minutes, or until pastry is golden. Remove from oven and sprinkle with chopped pecans or walnuts. Serve with whipped cream or ice cream, if desired.
How do you pick the perfect ripe Peach?
If you have access to a local Farmer’s market, you can typically find the ripest, flavorful and myriad varieties of peaches. If not that’s okay! When picking peaches at the grocery store look for colorfirst. Seek out vibrant colors and tones, and avoid green tones (peaches were probably not picked at its peak). Now grab that peach and give the shoulder and tip (near the stem) a gentle press with your fingertips. If it starts to give, it’s most likely sweet and juicy. Avoid those super soft or hard like a rock peaches if you are going to eat them right away. Store them stem side down at room temperature on your countertop and refrigerate if not eating right away if ripe. Wrinkly skinned peaches are most likely dry and not as yummy. (Source: The Kitchn)
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Skillet Peach Cobbler
I’ve been wanting to share the recipe for this Skillet Peach Cobbler ever since we moved to Colorado. As you probably already know, I’m obsessed with the local Palisade peaches here. They’re sweet, juicy and hands down the best I’ve ever had.
It’s taken me so long to share this recipe because for one, I don’t make dessert that often for fear I’ll eat it all in one day. Second, peaches don’t last long in our house and every time I considered making it I either didn’t have enough or they weren’t ripe. Sad excuses, I know, but the wait is over so go grab some peaches!
This recipe is one that my grandma gave me. Recipes from her always have a special place in my heart and making them brings back such good memories.
She called this recipe Southern Peach Skillet, but I thought that might be confusing since it really doesn’t give you any indication if it’s a sweet or savory recipe. Honestly titling this recipe was harder than any one I’ve done in the past. There seems to be a big debate about the correct way to make a cobbler.
Is the dough on top or the bottom, is it more like cake, a biscuit or pie dough? I read more articles about it than any person should and finally decided it’s mostly a regional debate about how it should be prepared. Since some articles mentioned the “crust” on the bottom I decided it was ok to label my grandma’s recipe as a cobbler.
So the dough for this crust is just a basic biscuit dough, but sweetened with sugar. You only need a bowl and a spatula to make it, nothing fancy. The dough gets rolled out and placed in the bottom of a greased cast iron skillet. You should have some overhang, which you’ll end up folding over the peaches. It’s basically like making a peach galette in a cast iron skillet.
The peaches are tossed together in sugar, cinnamon, nutmeg and vanilla, then the mixture gets dumped on top of the dough. Fold the extra dough towards the center, then brush it wish an egg wash and sprinkle with sugar. Once it’s baked let it cool for a little bit, waiting for it to cool is probably the hardest part!
Serve the Skillet Peach Cobbler warm and topped with vanilla ice cream or whipped cream…or both. I hope you love this simple summer dessert as much as I do!
2 pounds fresh or canned peaches, sliced
2/3 cup old-fashioned oats
2/3 cup all-purpose flour
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup softened butter or margarine
Place the sliced peaches in the bottom of the crock pot.
In a bowl, combine the oats, flour, brown sugar, cinnamon and nutmeg until mixed. Add the soft butter and stir the mixture until it is crumbly.
Evenly top the peaches with the crumb mixture. Cover the crock pot and cook on low for 3 hours. Serve warm.