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Pear and Almond Compote with Port Recipe
The Cuisine of Greater Montreal
Total time: 30 to 60 minutes
Prep. time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note
An original recipe from Marc deCanck, of La Chronique restaurant in Montréal to accompany his suckling pig in various forms.
Ingredients
For 4 servings
- 2 Pears
- 60 ml (1/4 cup) chopped Almonds
- 15 ml (1 tbsp.) honey
- 1/2 cinnamon stick
- 125 ml (1/2 cup) Port
- Salt and white pepper
Method
- Peel and cut the pears into small dice.
- Combine all the ingredients in a saucepan and simmer for about 20 minutes to form a firm compote.
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