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Poached Pears with Raspberries and Figs

Poached Pears with Raspberries and Figs

Late summer and early fall are boom times for raspberries and figs, as well as the beginning of the season for pears. Together, the three make a stunning compote that's delicious with biscotti.

Cooking Light AUGUST 2000

  • Yield: 8 servings


  • 4 ripe Bartlett pears
  • 4 cups water
  • 1/2 cup sugar
  • 1/2 cup orange honey or regular honey
  • 3 (3-inch) lemon rind strips
  • 3 whole cloves
  • 1 (1 1/2-inch) piece vanilla bean, split lengthwise
  • 1 cup fresh raspberries
  • 12 fresh figs, each cut in half lengthwise
  • 8 mint sprigs (optional)


Peel and core the pears. Cut each pear in half lengthwise. Combine water and the next 4 ingredients (water through whole cloves) in a large nonaluminum saucepan. Scrape seeds from the vanilla bean, and add to sugar mixture; discard bean. Bring sugar mixture to a simmer over medium heat, stirring occasionally. Place pears, cut sides up, in pan; simmer 25 minutes or until tender. Remove pear halves with a slotted spoon, reserving the sugar mixture; place pear halves in a large shallow dish. Cover and chill.

Bring sugar mixture to a boil; cook until reduced to 1 cup (about 30 minutes). Cool. Serve each pear half with 2 tablespoons sauce, 2 tablespoons raspberries, and 3 fig halves; garnish with a mint sprig, if desired.

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 2%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 59g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 2mg
  • Calcium: 40mg

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Poached Pears with Raspberries and Figs Recipe