Pear and peach compôte with pecan granola brittle

    1 hour 10 min

    Fruit compôte makes for a healthy dessert or breakfast. I like making fruit compôte, and it is a good way to use up fruits. For fruit compôte by all means you can use almost anything – apples, pears, peaches, figs, apricots, berries. Using seasonal fruits is always best as you get the best flavour. Some fruits can be cooked whole or cut into pieces, I like mine cut into chunks bite size pieces. Here I have chosen to use a combination of pears and peaches. I decided to add some bite to my dessert by adding a crunchy brittle – serving my fruit compôte with a granola, pecan, almond and sesame seeds brittle. The crunchy snap of a brittle is a noise we all know and love. Peanut brittle is the more traditional choice of nuts, but in this recipe I have chosen to use the combination as listed above. The nice thing about these brittles, any leftovers can be stored in an airtight jar, for use afterwards.


    Surrey, England, UK
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    Serves: 6 

    • For the pear and peach compôte
    • 1 tablespoon soft light brown sugar
    • 2 to 3 tablespoons maple syrup
    • seeds of 1/2 a vanilla pod
    • 1 tablespoon water
    • 2 large peaches, stoned and cut into chunks
    • 2 pears, peeled cut into chunks
    • For the pecan granola brittle
    • 100g golden caster sugar
    • 50g butter
    • 1 to 3 tablespoons water
    • 25g flaked almonds
    • 25g pecan nuts
    • 1 tablespoon sesame seeds
    • 2 tablespoons granola (optional)

    Prep:20min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hr10min 

      For the pear and peach compôte:

    1. In a small saucepan over medium heat add the sugar, maple syrup, seeds from the vanilla pod and the stick as well and water then bring to a simmer. Add the fruits, and leave to simmer until cooked and soft not mushy, about 15 minutes. Remove from the heat and allow to cool to room temperature. Discard the cinnamon stick.
    2. For the pecan granola brittle:

    3. Put the sugar, butter and water into a non-stick frying pan and heat gently. Continue to stir until the sugar dissolves. Then increase the heat and boil for 4 to 5 minutes. Continue to cook until the sugar turns into a deep rich brown colour.
    4. Add the dry ingredients and mix well, cook for a few minutes, making sure the ingredients are fully coated.
    5. Line a baking tray with greased baking parchment. Remove the mixture from the heat and quickly pour the hot sugary mixture onto the tray, spreading out using a spatula (take precaution when dealing with this piping hot mixture). Leave to cool and then snap into pieces to serve.
    6. Serve the fruit compôte with yoghurt or vanilla custard and the crunchy nut brittles.


    These brittle will keep well in an airtight jar. Fruit compôte will also keep well in preserved jars.

    See it on my blog

    Brinda Mauritius Delights

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