Rosemary and Honey Pear Compote
Food waste makes me angry, and also a bit sad. I’ve seen people chuck fruit at the first sign of blemish, decided that they’d “gone bad”, arguing they were “too soft to be edible!” How ridiculous to think a ripe, or even overripe fruit can no longer be eaten! Eating it raw might be disagreeable yes, but why do you think banana bread is so good? Ripening fruit are also sweeter in taste, and cooking them whether in a moist loaf or as a simple compote, even enhances their dekicious sweetness. As a rule, so far as it’s not black either immediately becomes liquid or is one-dry when you touch it, your fruit’s not gone bad. Don’t chuck them, make a beautiful Rosemary and Honey Pear Compote instead!
1 tablespoon unsalted butter
1 fluffy sprig fresh rosemary + a few leaves for garnish
1 tablespoon good quality honey, preferably raw and floral, like heather or Manuka
In a small saucepan, melt butter over low heat. When just melted, break rosemary sprig in half and add to the saucepan. Let rosemary infuse the butter, for about a minute.
Halve and core pears, and cut them in decent-sized dices. When the butter just start foaming, increase heat to medium, and add the pears. Cook, until pears soften and release their juice, about 3 minutes. Finally, stir in raw honey, and cook until just melted, one minute more.
Serve Rosemary and Honey Pear Compote warm, on its own, or with plain yogurt, skyr or Greek Yogurt or even to top a Goat Milk or Ginger Ice Cream.
