Pear and Cinnamon Compote

Pear and Cinnamon Compote



  • 2 ripe Bosc, Bartlett, or Comice pears, peeled, quartered, cored, & coarsely chopped
  • 1 cinnamon stick
  • 2 1/2 tablespoons fruity white wine, such as Riesling
  • 1 tablespoon granulated sugar, or to taste
  • 12 ounces total of a combination of soft pecorino cheese, Gorgonzola, & ricotta salata, sliced in wedges
  • Toasted baguette slices or large crackers
  • Artisanal honey, for drizzling, with honeycomb


  • Combine the pears, cinnamon, wine, & sugar in a skillet over medium-high heat.
  • Bring to a gentle simmer & cook about 12 minutes, stirring occasionally, until the pears are almost falling apart. Let warm to room temperature .
  • Transfer the compote to a food processor & pulse until slightly chunky. (The compote may be covered & refrigerated for up to 8 hours; bring to room temperature before serving).
  • Transfer the compote to a serving bowl & place on a large platter. Arrange the cheese and baguette slices around the compote & put a bit of honeycomb on each slice of cheese.
  • Guests can layer a slice of cheese & a dollop of compote on the baguette slices.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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