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.

Recipe by Cooking Light August 2000

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Yield:
8 servings
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

225 calories; calories from fat 2%; fat 0.6g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 1.1g; carbohydrates 59g; fiber 5.1g; iron 0.7mg; sodium 2mg; calcium 40mg.
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