Crepe Week: Crepes with Pear and Cinnamon Compote

HAPPY CREPE WEEK

Ah, day five. The final day of crepe week 2017. But don’t you worry, I left you with a final, extra tasty crepe recipe! This pear and cinnamon compote is so warming and is perfect for the fall and winter. It’s so saucy and flavorful and makes for a perfect crepe filling.

There is something about cooking up pears with cinnamon on a cold winter day that makes everything seem alright. And then, throw a little brandy in, and things get a little bit better. This compote does not require very many ingredients, and there isn’t very much added sugar. I love compotes/jams/jellies that are fruit forward rather than drowning in sugar. Pears are one of my favorite cold weather fruits and I love how the spices and brandy enhance their flavor rather than covering it up!

I feel as though there are endless kinds of dessert crepes you can make, and that’s without even venturing into the world of crepe cakes. But what I really like about this one is that you can make it ahead of time, fill crepes with the compote throughout the week, or pull it out for brunch while you’re finishing up the the other goodies. And also, this compote is so versatile. It is reminiscent of apple pie, so you can put it on ice cream, waffles, or just eat it with a spoon. I hope you give this warm, cozy and comforting dish a try. We call all use some edible hugs right about now.

So that concludes crepe weeks – five recipes, and ideas, many many tips, all in five short days. But don’t worry, there is bound to be another crepe recipe up year before 2018 rolls around. I hope you enjoyed this and found it useful for your own crepe making adventures!

You can make these pear and cinnamon compote crepes by using this Foolproof Crepe recipe.

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Pear and Cinnamon Compote

Sweet and yummy pear compote. Great topping to be used on just about anything!

Servings 2 Cups

Ingredients

• 2 Pears (bosc or bartlett), diced
• 1/4 Cup Apple juice
• 1 Tbsp Brandy
• 2 Tbsp Brown sugar
• 1/2 tsp. Ground Cinnamon
• 1/8 tsp. Ground Nutmeg

Instructions

• Add all ingredients to a small sauce pan and stir. Bring to a boil and reduce to a medium simmer. Cover and let simmer for 40 - 45 minutes or until the liquid has reduced.
• Uncover and let stand for 20 minutes. Serve immediately or store in an airtight container in the refrigerator for up to one week.