Pear-Blackberry Pancake Topping
By Andrea GearyPublished on July 30, 2013
Time
15 minutes
Yield
Makes 3 cups
Ingredients
3 ripe pears, peeled, halved, cored, and cut into ¼-inch pieces1 tablespoon sugar 1 teaspoon cornstarch Pinch salt Pinch ground cardamom 5 ounces (1 cup) blackberries
Instructions
- Combine pears, sugar, cornstarch, salt, and cardamom in bowl and microwave, covered, until pears are softened but not mushy and juices are slightly thickened, 4 to 6 minutes, stirring once halfway through microwaving. Stir in blackberries before serving.
Time
15 minutesYield
Makes 3 cupsIngredients
3 ripe pears, peeled, halved, cored, and cut into ¼-inch pieces
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground cardamom
5 ounces (1 cup) blackberries
Ingredients
3 ripe pears, peeled, halved, cored, and cut into ¼-inch pieces
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground cardamom
5 ounces (1 cup) blackberries
Ingredients
3 ripe pears, peeled, halved, cored, and cut into ¼-inch pieces
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground cardamom
5 ounces (1 cup) blackberries
Why This Recipe Works
Warm fruit compotes provide the perfect finishing touch to our lemon ricotta pancakes.
Instructions
- Combine pears, sugar, cornstarch, salt, and cardamom in bowl and microwave, covered, until pears are softened but not mushy and juices are slightly thickened, 4 to 6 minutes, stirring once halfway through microwaving. Stir in blackberries before serving.
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