This versatile fruit sauce is excellent with both Pumpkin Waffles (page 138) and Buttermilk Waffles (page 135). Try stirring it into yogurt, spooning it on top of ice cream, or serving it as you would a fruit cup. Bosc pears work the best here because they are juicy, yet they hold their shape. Use a softer pear and you may wind up with pear sauce, which certainly tastes good, but it isn’t as visually appealing as this raisin-flecked chunky compote. If storing for later use, cool the compote completely before covering it with a lid or plastic wrap. This will keep in the refrigerator for up to one week. If the compote is cool, reheat it over low heat to serve hot. Or you can serve it chilled or at room temperature.

　　

Ingredients

makes about 2 cups

　　6 Bosc pears, peeled, cored, and cut into 1/4-inch dice

　　1/2 cup raisins

　　1/2 teaspoon ground cinnamon

　　2/3 cup maple syrup

　　3 tablespoons unsalted butter

　　Pinch of kosher salt

　　2 teaspoons fresh lemon juice

　　

Step 1

Stir together the pears, raisins, cinnamon, maple syrup, butter, salt, and lemon juice in a 2-quart noncorrodible saucepan. Bring the mixture to a simmer over medium heat.

　　

Step 2

Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally. The compote is ready when the pears are very soft and beginning to lose their shape.

　　

Step 3

Spoon the compote into a serving dish.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.