Pear Compote

Posted by on October 23, 2014

Fall is officially here and I’m loving it! Nothing’s better than the changing of the leaves, the feel of the crisp morning air and the warmth of being snuggled up under a big fluffy blanket. But that’s just my humble opinion, of course. This amazing Pear Compote recipe was discovered by my husband and I while traveling on our way to our cabin in Dorrington, CA. Our route takes us through a the small, charming town of Arnold, CA. It was here at the Arnold Pantry that we decided to stop by as they had a sign showing that they served grass fed beef and seasonal produce. (I don’t know of a quicker way to a primal person’s heart!) Donny, the founder and  general manager, was outside with a large stock pot, when we walked by and it smelled like heaven! We grabbed a seat, waited for our burgers and struck up a conversation with him. He told us that he was making pear butter (anything with the word BUTTER is a key to our hearts) and we began talking. He was kind enough to let us have a sample of what was in that giant stock pot of his, and what we tasted made our eyes light up! It was like eating all the wonderful beauty, smells, tastes and colors of fall! We couldn’t stop talking about how wonderful it was. Donny was humble in saying that he makes this for his family and that his kids love putting this stuff on waffles, or eating it right out of the bowl hot or cold. We loved it warmed up on top of Vanilla ice cream, a great garnish on top of pork chops or just warmed up with some pecans on top. He was kind enough to share his recipe for this wonderful compote for the world to enjoy.

Pear Compote


10-15 lbs of pears (bruised ones are great and usually cheaper!)
2 apples (we used fuji)
2 Tbsp honey
3 Cinnamon sticks
3 Star Anise
2 Cardamon pods (crushed)
1 Tsp Salt
1 Tsp Whole Peppercorns
2 Lemons


Crock pot
Cheese cloth/bag
Potato masher
rubber band (to secure cheese cloth)

1) Wash pears and apples (leave the skin on) and chop them in to large chunks, removing the cores. Place in Crock pot

2) Add 2 Tbsp honey

3) Place Cinnamon sticks, Star Anise, Crushed Cardamon pods, Salt and Peppercorns in cheese cloth and secure with rubber band or place in pouch and secure with the drawstring. Place seasoning bundle in the pot

4) Crock pot on HIGH for 6 hours and occasionally, gently mash down the pears and apples.

5) Add Lemon zest at the end of the 6 hours and then turn the crock pot back on for another 4 hours on LOW or HIGH, at this point it docent really matter.

Remove seasoning baggy and enjoy your warm bowl of fall! Extras can be frozen for future enjoyment. I hope you guys enjoy this as much as we did. Next time you find yourself traveling on CA HWY 4 in the heart of Gold Country, stop by The Arnold Pantry, you won’t be disappointed! You can bet that this dish will certainly be on our Holiday table for years to come…

Recipe Credit to The Arnold Pantry

Posted in: Recipes


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