etúHOME’s Spiced Lemon Rosemary Pear Compote
etúHOME believes in sustainable serveware that elevates the everyday and bringing joy to daily routines. Taking the time to create recipes from scratch is the best way to slow down and bring joy to daily routines.
Their Spiced Lemon Rosemary Pear Compote will quickly become your go-to recipe for an afternoon treat. Packed with fresh ingredients and infused with aromatics, it is easier to make than it looks. Using etúHOME’s Small Bianca Pear Trivet, serving the hot compote directly from the oven to the table is seamless. The best part: the trivet is hand made from reclaimed wood making it a sustainable piece you’ll want to keep on display after your culinary feats.
Servings: 1 pint
Prep Time: 10 minutes
Cook Time: 1 hour
- 2 lbs pears, peeled + chopped (recommended: D’Anjou)
- 3/4 cup sugar
- 2 Meyer lemons, zested + juiced
- 1 T Limoncello
- 2 cinnamon sticks
- 1/4 t ground nutmeg
- 3 sprigs rosemary
Add the peeled, chopped pears, sugar, lemon zest, lemon juice, Limoncello, cinnamon sticks, nutmeg and rosemary sprigs to a saucepan. Scrape in some of the lemon pulp if desired.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally and mashing the fruit, for 1 - 2 hours or until you’ve reached desired consistency. Remove from heat and discard the cinnamon sticks and rosemary sprigs.
Transfer the jam to a pint-size jar and close the jar. Allow the jam to cool to room temperature. Store in the refrigerator for up to 3 months.
This recipe was created by Marcy Braselton of Community Kitchen ATL for etúHOME