Spiced Pear Compote – Tiamu Pea Namunamuā
E hoa mā (friends), this Easy Spiced Pear Compote needed a little moment to shine on its own. It is perfect for my Pear Choux Buns recipe as you can see in the photo’s. However, it would also be great as a filler for a layered carrot cake, added on top of banana muffins or folded through miraka tepe (yogurt) as a simple dessert. The best thing is, it only takes 15 minutes to whip up.
How to make this Easy Spiced Pear Compote:
Start this recipe by peeling the pea (pears), core them and dice them in to small pieces. Meanwhile heat a fry pan over low – medium heat. Add the pea (pears) to the pan along with hinamona (cinnamon) and wai rēmana (lemon juice). Cook over low heat for a few minutes until the pea (pears) are soft. Add the marahihi māpere (maple syrup). Stir it all together and keep cooking over low heat until the pea (pears) are caramelised. Remove from the heat and add to a bowl. Stir through the wanira (vanilla) and it is ready to use however you want to use it.
More purini (dessert) ideas:
Do you need a showstopper dessert for a special occasion? My S’mores No-bake Chocolate Cheesecake or No-bake Chocolate Charlotte Cakes are both no-bake and perfect for celebration.
Or maybe you are wanting the flavours of rēmana (lemon)? Then take a look at my Lemon and Chocolate Cheesecake and Lemon Syrup Bundt Cake.
If it is more ārani (orange) that you crave, then my Whole Orange Almond Cake and Plum, Citrus and Almond Cake will absolutely fulfil those cravings. Maybe some Homemade Brandy Snaps are something you want to try?
Check out more dessert recipes here.
Videography and photography by Sarah Henderson.
Spiced Pear Compote – Tiamu Pea Raukikini
Ingredients
Spiced Pear Compote – Tiamu Pea Raukikini
- 5 pea (pears, beurre bosc are best but use what you have)
- 1 tsp hinamona (cinnamon)
- 2 tbsp (30 ml) wai rēmana (lemon juice)
- ¼ C (85 ml) marahihi māpere (maple syrup)
- 2 tsp (10 ml) wanira (vanilla)
Instructions
Spiced Pear Compote – Tiamu Pea Raukikini
- Peel the pea (pears), core them and dice them in to small pieces.
- Heat a fry pan over low – medium heat.
- Add the pea (pears) to the pan along with hinamona (cinnamon) and wai rēmana (lemon juice). Cook over low heat for a few minutes until the pea (pears) are soft.
- Add the marahihi māpere (maple syrup). Stir it all together and keep cooking over low heat until the pea (pears) are caramelised.
- Remove from the heat and add to a bowl. Stir through the wanira (vanilla) and leave to cool. Kua oti – done.
- Once it is cool, transfer to a large jar with a lid. Refrigerate for up to a week.
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