Pear, ginger & cardamom compote
Updated: Mar 8
I've recently found out that fruits are more digestible when cooked; their fibres, softened by the cooking process, are less aggressive to the stomach or sensitive intestines.
This pear compote (which you could also make with apples) is deliciously spicy and without added sugars! Cardamom is really a great spice that adds a nice touch of natural sweetness.
This recipe serves 2.
Pear, one large or 2 small, ripe
Ginger, a good 2-cm chunk
Cardamom, 3 green pods
Anise star, 1 (optional)
Butter, coconut oil (or ghee), 1 tablespoon
Chop the ginger very finely and cut the pear into small cubes.
Heat a tablespoon of butter, coconut oil or ghee in a saucepan.
Fry the ginger over low heat for about minute, then add the cardamom pods and the star anise. Leave another minute on low heat.
Then add the pears and a bit of water so they don't stick to the pan.
Allow to cook for 7 to 10 minutes until soft and tender.
And there you go, it's as simple as that. Normally no sugar is needed, but if you really must, use honey or agave syrup.
You can eat your compote on its own, with some yoghurt, some chia pudding, or oatmeal cake. Whatever your preference is, keep it healthy!