pear compote - cook for your life- anti-cancer recipes
Pear Compote
Servings: 4
Prep time: 15

I love all fruit compote. It started during the time I spent traveling in France and Italy, when prunes, apples, pears, and peaches would turn up as simple, quite wonderful compotes on the dessert trolley. During cancer treatment, compotes can be life-savers. Cooking fruit concentrates its flavor, makes it easier to digest, and, allows those on an anti-microbial diet to eat fruit. The mix of dried prunes and fresh pears is particularly delicious; the prunes give sweetness and depth to the light taste of the pears. Add a dollop of Greek yogurt for some protein and you are set.


  1. Combine all the ingredients in a small pot. Cover and cook over low heat for 20 minutes. Uncover and cook for another 10 minutes or until the liquid has reduced and turns syrupy. Discard the clove. Serve warm or cold from the fridge.


  • ¾ pounds medium ripe pears, peeled, cored and cut into ¾-inch dice
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 3 prunes, quartered, pits removed (optional)
  • 2 tablespoons water
  • 1 whole clove

Nutritional Information


70 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


19 g


12 g


3 g


1 g


2 mg

*per serving

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Ann's Tips and Tricks

Prunes are a great health food and so good to have on hand as a snack or to add another layer of flavor like in this recipe. They are rich in vitamins, minerals and fiber. Always buy them intact with the pits, and opt for the smaller ones. They are usually dried Italian plums and have the right flavor. The extra large prunes are actually dried round black plums, and taste quite different.




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