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Compote · From Bladwijzer

Nashi compote with ginger

Updated on 9 October 2026

• Makes: 4 servings
• Time: 30 min
• From: Nashi pear

Ingredients

• 800 g nashi pears
• 100 ml water
• 50 g sugar
• juice of ½ lemon
• 1 piece of fresh ginger (2 cm)
• 1 cinnamon stick

Method

1. Peel the nashi pears, remove the cores and cut them into 2 cm cubes. Sprinkle them with the lemon juice so they do not discolour.
2. Put the cubes in a pan with the water, sugar, sliced ginger and cinnamon stick.
3. Bring to the boil and simmer gently with the lid on for 10 to 15 minutes, until the nashi is soft but still holds its shape. Nashi stays crisp longer than an ordinary pear.
4. Remove the ginger and cinnamon and leave to cool. Mash some of it with a fork if you want a finer compote.

Storing: 5 days in the fridge. Also freezes well.