Butter-Roasted Pear and Apple Compote with Mascarpone Cheese

By á-30647

Ingredients

• 3 large firm but ripe pears, preferably red
• 3 large firm apples such as Spy or Fuji
• 2 tablespoons butter, softened
• 3 cups apple juice or cider
• 1/4 cup honey
• 1 piece fresh ginger, 2", thinly sliced
• 1/2 teaspoon cinnamon
• dash of nutmeg
• 1 lemon, zest and juice
• 1/4 cup dried currants
• 1/4 cup golden raisins or diced dried apricots
• 1 tub mascarpone cheese, about 1/2 pound
• 1/2 cup chopped pistachios
• 1 cup pomegranate seeds

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Move rack above oven center; preheat oven to 425F. If using red pears, do not peel; however, do peel apples. Halve and core fruit; cut each half lengthwise into 4 wedges. Use butter to coat the bottom of a 9x13" glass baking dish. Combine juice with honey, ginger, cinnamon, nutmeg, lemon juice and zest in a large saucepan. Bring to a boil; add pears. Cook uncovered and stirring once, over medium heat for 3 minutes or just until outside of fruit begins to soften. Using a slotted spoon, transfer pears to one side of buttered dish; place in oven while repeating with apples. Place apples on other side of dish when ready. Roast fruit above oven center, stirring once or twice for 20-25 minutes or until tender but still retaining their shape. Apples will likely be ready before the pears so transfer to a large bowl and return pears to oven. Meanwhile bring apple juice mixture to a boil. Lower heat, gently boil for 10 minutes or until reduced by half. Remove ginger slices; discard. Stir in currants and raisins. Remove from heat. When fruit is tender, add apple juice mixture to fruit in bowl. Stir and let sit until somewhat warm but not hot. (Fruit in liquid can be covered and refrigerated up to 2 days. Reheat until warmed but not hot.) When ready to serve, divide among heat-proof bowls. Top with a dollop of mascarpone; sprinkle with pistachios and pomegranate seeds.