I love cinnamon and use it in a lot of my recipes. It is there for it’s warmth, earthiness and spiciness, not to mention that heavenly smell.
At this time of your I’m looking to the autumnal fruits like pears for foodie inspiration and cinnamon and pears go together like peas and carrots as Forrest Gump once said.
So I was pretty thrilled when Cinnamon Hill sent me this lovely grater and a selection of their wonderful cinnamon sticks.
Using top quality ingredients in your cooking will always make a good thing even better and this goes for your herbs and spices too of course. Ceylon and Saigon cinnamon are the finest in the world and Cinnamon Hill import theirs directly from the best growers and then seal each stick individually for perfect freshness. This is miles from the dusty somewhat aged sticks you find in the supermarket, just opening the little packet gives you a blast of pure invigorating spiciness.
So what could I make with my new found toy. It had to be something that was there to hand right away as I was just longing to get started and try out the grater and cinnamon.
It had to be pears.
I love compotes, the French are rightly famed for them, using these ‘almost jams’ to spoon on to ice-cream, yogurt or oatmeal. Or to serve with a cheese platter letting the soft fruit puree lift the cheese to even greater heights. Of course you can also do the terribly British thing of just slapping it on to a slice of toast or a scone or muffin for a tasty treat, the choice is yours.
Compotes are not as sweet as jams or preserves, they contain way less sugar so are more healthy. This does mean though that they won’t keep like a sugary jam. You have to process your jars in a water bath (canning) if you want to keep that fruity goodness for longer that a few days in the fridge.
So here is my simple recipe for Spiced Pear Compote using this wonderfully fresh cinnamon.
Spiced Pear Compote
- 3 large pears
- 1 small lemon juice and zest
- 1 teaspoon cornflour
- 2 tablespoons vanilla sugar or normal sugar plus a few drops of vanilla extract
- 1/2 teaspoon freshly grated cinnamon
- Peel and chop the pears.
- Cook the pears along with sugar, cinnamon and lemon juice and grated zest at a gentle heat until the sugar has completely dissolved then bring to the boil for 5 minutes.
- Reduce heat to a gentle simmer and cook for a further 15 minutes till pears tender.
- Mash the pears with a potato masher while in the pot and sift in the cornflour a tiny bit at a time constantly stirring so that it mixes in smoothly.
- Cover and allow to cook at simmer for 20 minutes.
- Spoon into a jar (this makes one small jar) and pop on a lif if you are just keeping for a few days in the fridge.
- Go through water bath canning process for 20 minutes to store this for longer in your pantry.
Thanks so much to Cinnamon Hill for sending me the wonderful cinnamon sticks and grater, they will be used regularly and are a great addition to my kitchen.
I would just like to say here and now that I will only ever post about products that I really like and use myself.