Spiced Apple & Pear Compote
Soft, gently spiced apples and pears simmered into a glossy compote with cinnamon and star anise — perfect for toast, yogurt, porridge or pancakes.
10Prep min
25Cook min
35Total min
Makes about 2 cupsServes
AmericanCuisine
This spiced apple and pear compote is one of those quietly brilliant recipes to keep in the fridge. Chunks of apple and pear cook down with a little maple syrup, warm cinnamon and a single star anise until tender and glossy, the fruit melting into a lovely, spoonable syrup.
It's a wonderful way to use fruit that's a little past its best, and it makes almost anything more special — spread it on thick toast, swirl it through yogurt, spoon it over porridge or pancakes, or serve it warm beside a bowl of oatmeal.
The flavours are gently sweet and spiced rather than sugary, so it works equally well for breakfast as it does for a simple dessert.
It's a wonderful way to use fruit that's a little past its best, and it makes almost anything more special — spread it on thick toast, swirl it through yogurt, spoon it over porridge or pancakes, or serve it warm beside a bowl of oatmeal.
The flavours are gently sweet and spiced rather than sugary, so it works equally well for breakfast as it does for a simple dessert.
Ingredients
- 3 eating apples (about 400 g), peeled, cored and cut into 2 cm chunks
- 2 ripe pears (about 300 g), peeled, cored and cut into 2 cm chunks
- 3 tablespoons maple syrup (or honey)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 star anise
- 1/4 teaspoon ground ginger
- 2 tablespoons water
- 1 pinch fine salt
Instructions
- Put the apples, pears, maple syrup, lemon juice, cinnamon, ginger, star anise, water and salt into a medium saucepan.
- Set over medium-low heat and bring to a gentle simmer, stirring now and then.
- Cover and cook for 20–25 minutes, stirring occasionally, until the fruit is tender and the juices have reduced into a glossy syrup.
- Remove the star anise and taste — add a little more maple syrup or lemon if you'd like it sweeter or brighter.
- Serve warm, or cool completely and transfer to a jar. The compote thickens further as it cools.
Cook’s tips
- Firm apples like Braeburn or Honeycrisp hold their shape; softer varieties break down into more of a sauce — both are lovely.
- For a smoother compote, mash the fruit with a fork partway through cooking.
- The star anise adds a subtle, perfumed warmth — remove it before serving since it's not meant to be eaten.
Substitutions
- Swap the pears for extra apples, or use plums or quince in season.
- Replace the star anise with a split vanilla pod or a cardamom pod.
- Use coconut sugar or brown sugar instead of maple syrup for a deeper flavour.
Storage & reheating
Store in a sealed jar in the fridge for up to 1 week. Reheat gently in a pan or in the microwave before serving, or enjoy it cold.
FAQ
Can I freeze this compote?
Yes. Cool it completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
Can I make it without added sugar?
The fruit is naturally sweet, so you can reduce or omit the maple syrup entirely. Add a splash of water to keep it from sticking if you do.
