• Lucy Francis

Warming Pear, Raspberry + Ginger Compote

Updated: Sep 19, 2020

Autumn has well and truly arrived. Anyone else here in the UK noticed the sudden drop of temperature over the last few days? Aside from the dark mornings which I seriously haven’t got used to yet, I really love autumn time. Cosy clothes, spiced hot drinks, comforting food and yup you guessed it, it also means Christmas (AKA the best time ever) is only a glimpse away…

Breakfast time just got ramped up big time with this tasty condiment. My Pear, Raspberry + Ginger Compote. Perfect to dollop on your porridge/yog bowl for some natural, fruity sweetness or add it as a topping for pancakes. The opportunities are endless!

This recipe is incredibly easy to make and has a high amount of vitamins C, K and also fibre for immune and digestive support. The flavour combination is the dream – I mean who doesn’t like soft, sweet pears with zingy raspberries. It’s enough to get me out of bed that’s for sure.


3 ripe williams pears (keep skin on for further nutrients) just make sure to wash well.

150g fresh raspberries (or frozen will do)

1/2 tsp vanilla extract

1/4 lemon – juice

1 thumb size piece of ginger (grated)


  1. In a saucepan, add a little water to cover about an inch of the bottom of the pan and warm gently.

  2. Chop the pears into cubes and add them to the pan with the grated ginger.

  3. Turn the heat up to a medium temperature and let the fruit + spice soften for 5 mins.

  4. Once the pears have softened a little, add in the raspberries along with the rest of the ingredients.

  5. Let the mixture simmer on low, about 15 mins, until the fruit has stewed down and is a nice, thick consistency; you can use your mixing spoon to gently break up the fruit to give it a helping hand.

  6. Once it’s reached your desired consistency, give it a taste test. I find the balance works well but If you like it a little more zingy, add some more lemon juice.

  7. Let the compote cool and then store in a Kilner jar or tight-lidded container (keep for up to 5-7 days in the fridge).

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