in Dessert Recipes

Blueberry and pear compote with red wine

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Ingredients for 2 servings:

  • 2 bulb(s)
  • 150 g blueberries
  • 1 rosemary sprig(s)
  • 100 g sugar
  • 250 ml red wine
  • 2 rosemary sprigs
  • 6 blueberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel, quarter, core, and slice the pears. Trim and wash the blueberries. Wash the rosemary and shake dry. Melt the sugar in a saucepan until golden yellow. Add the red wine and rosemary sprig and bring to a boil. Add the pears and blueberries and simmer for about 12 minutes. Season the compote to taste and let cool. Divide the compote between two dessert glasses. Place three blueberries on each rosemary sprig and arrange them decoratively on top of the dessert glasses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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