Pear compote | Imamother

↑ Ruchi ↓

Mon, Oct 07 2024, 8:40 am

amother OP wrote:

thanks,

how would you compare the conference to the italian william?
is there also a preferred country of origin with the conference?

Italian Williams can't be compared to Conference. They are much more tasty, juicy and delicious. I haven't found a difference in taste, with Conference from other countries. All tasted the same.

amother

↑ OP ↓

Mon, Oct 07 2024, 9:53 am

Ruchi wrote:

Italian Williams can't be compared to Conference. They are much more tasty, juicy and delicious. I haven't found a difference in taste, with Conference from other countries. All tasted the same.

thanks!

you have been so helpful!

amother

Fern

Mon, Oct 07 2024, 9:57 am

dena613 wrote:

Use ripe, sweet pears. Cut up. Put in pan. Add cinnamon sticks or heavily sprinkle with cinnamon. Bake covered until all soft.
No need to add water or sugar. It produces its own syrup.

Which color pears? Green Bartlett or brown Bosc?

amother

Gold

Tue, Oct 08 2024, 8:34 am

amother OP wrote:

first time making.

I heard of conference and barlett pears.

which ones?

better to cook them when they are not ripe/hard ?

how much water? how long to cook? how they shouldnt fall to pieces when cooking?

I make pear compote by peeling, then cutting bartlett or bosc pears into quarters or eighths, filling the pot, then adding some, but not too much water. It should cover the first few inches of the bowl full! Some cinnamon sticks if you desire. 3 sticks for a batch 20 pears is the way we like it. Cover the pot, put on medium flame til it's hot, then turn to a low simmer- I've done anywhere between 4 hours and overnight when I didn't start early enough, but I would advise that you check on it hourly if it's your 1st time doing it this way. Past 6 hours the pears start to fall apart, so I would advise 4-6 hours.
The sugars in the pears will caramelize and the pears will take on a pinkish hue. The juice will be slightly syrupy, and the whole thing tastes sweet and delicious. I usually only bother for Pesach when I use an entire case of pears to do multiple batches, and my kids eat it by the bowlful!

amother

↑ OP ↓

Tue, Oct 08 2024, 8:53 am

amother Gold wrote:

thanks for chiming in.

I didnt exactly get how much water you put?
and how big is the pot?

amother

↑ OP ↓

Tue, Oct 08 2024, 6:29 pm

Ruchi wrote:

I core and cut in half. Cook in in a wide pot with water filled under halfway. After bringing to the boil, lower flame and leave to cook for 25 minutes. Comes out perfect. I use Italian Williams pears (bartlett) no need to add sugar as they are naturally sweet and tasty.

ETA Pears should be firm with a slightsoft touch, not hard or unripe.

ordered some italian williams,

they are rock hard. - does it matter? will it not be sweet?
should I bother with it at all?

↑ Ruchi ↓

Tue, Oct 08 2024, 7:39 pm

amother OP wrote:

ordered some italian williams,

they are rock hard. - does it matter? will it not be sweet?
should I bother with it at all?

If the M&S Williams Pears haven't arrived ripe (they are marketed and sold as ripe) you can claim a refund online.
Definitely not worth to cook it until it's slightly firm and softish. You want it ripe, sweet and juicy.
If you put the pears in a brown paper bag it will speed up the ripening process.

↑ Ruchi ↓

Tue, Oct 08 2024, 7:42 pm

amother OP wrote:

do you do only 20 pears in a big pot or a wide pot so they should have room
and not mush together?

By me, only 20 fit in the pot. It's a wide pot. If you do it in halves and cook for 25 minutes, it's perfect and holds up beautifully. It tastes very similar to the canned pears. Delicious!

amother

↑ OP ↓

Wed, Oct 09 2024, 9:29 am

amother Gold wrote:

do you use ripe pears?

amother ruchi only cooks hers for 25 min.

you cook it for much longer?

↑ Ruchi ↓

Sun, Oct 13 2024, 1:13 pm

amother OP wrote:

came out really good.

but so little water/sauce if you only put water just to cover,

👋 thanks for updating

You can try adding more water next time and see if it waters it down too much or you're okay with it.

amother

↑ OP ↓

Sun, Oct 13 2024, 1:18 pm

Ruchi wrote:

👋 thanks for updating

You can try adding more water next time and see if it waters it down too much or you're okay with it.

can I just ask you how come only 20 fit in a 8 quart pot?

amother

↑ OP

Sun, Oct 13 2024, 1:22 pm

Ruchi wrote:

It's a low pot but wide. The pears take up room as I halve them.

I see.

I remember pear compote years ago coming out quite dark looking.

these are very light.

would those be the conference pears?

↑ Ruchi

Sun, Oct 13 2024, 2:39 pm

amother OP wrote:

I see.

I remember pear compote years ago coming out quite dark looking.

these are very light.

would those be the conference pears?

Yes. Conference pears when cooked, in cut up pieces go darker after cooking a while.
Maybe the same could happen with the Williams, 🤷‍♀️ unless the Williams flesh is lighter to begin with.