Pear Pineapple Compote Recipe

I think pears are best fresh, with a little cheese on the side. But here’s a tasty recipe to use them up before they go bad.

Pear Pineapple Compote

3 ripe pears, cut into bite-size chunks (I don’t peel the pears, but you might prefer them peeled)
1 14 oz. can of chunk pineapple, with its juice
½ tsp lemon juice
¼ cup brown sugar

Mix all ingredients (including all the juice from the pineapple can) into oven-safe dish. Bake at 350 degrees for one hour. Serve compote by itself or with ice cream or cake.

NOTE: Add brandy or rum, cinnamon or other spices to suit your tastes.

Enjoy your Anjous!