Japanese Pear And Strawberry Compote
From food4all 16 years ago
- 20 minutes to make
- Serves 6
A nice contrast of richness from the coconut milk and sharpness from the berris highlighted by the fragrance from the japanese pears and rosewater. this recipe is really dependant on a good quality coconut milk that has no additives and after flavor. Read more it is creamy and delicate ( visit my website and go to pantry to see which brand i use............it's by far the best you'll find. note: "it doesn't come in a can") See less
Ingredients
- 1 pint strawberries sliced half lengthwise shopping list
- 2 japanese pears skins on sliced into 1/8” slices shopping list
- 1 cup sugar shopping list
- 2¾ cups water shopping list
- ½ cup small tapioca shopping list
- 8 oz coconut milk shopping list
- 1 tbsp limejuice shopping list
- 1 tbsp rosewater shopping list
- 6 mint sprigs to garnish shopping list
How to make it
- Compote:
- Place the sugar and 1cups worth of the water into a mid sized saucepot and bring to a boil. Remove the pot from the heat and add the rest of the water whisk in the rosewater and limejuice. Place the berries into one bowl and the pears into another. Pour the syrup overtop of each fruit (enough to cover) then place them into the fridge to cool for at least 2 hours.
- Tapioca:
- Bring approximately a liter of water to a boil and add the tapioca. Stir occasionally and cook for 10 minutes or until the tapioca turns translucent and the water thickens substantially. Taste for doneness, it should be tender and translucent with just a hint of a bite. Drain the water away and refresh several times with cold water to stop the cooking. Drain once more then place into a bowl with the coconut milk and 4-5 oz worth of the chilled pear syrup. Chill at least 30 minutes before serving.
- Assembly:
- Drain the strawberries and the pears. Reserve liquid. Blend the fruit together in one bowl.
- Ladle 2-3 oz of the coconut milk into a pasta bowl. Spoon some of the fruit on top. Drizzle a tablespoon of the reserved liquid over top the fruit. Add a sprig of mint and serve.
People Who Like This Dish 6
- jo_jo_ba Oshawa, CA
- invisiblechef WA
- niwa_chan Ashfield, AU
- ddougee Chester, MD
- greekgirrrl Long Island, NY
- chriesi Zuerich, CH
- rml VA
- food4all Stouffville, CA
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The Rating
Reviewed by 3 people-
I'm on a coconut kick lately and I also use orange water in many of my recipes!
greekgirrrl
in Long Island loved it
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I love every flavor this summer I'm going to be growing my own hanging strawberries, I should be getting the seedlings at the end of March. I can see them being used here :)
invisiblechef
in loved it
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