- 4 large conference pears
- 1 tsp cinnamon powder
- 1 tsp vanilla powder (or vanilla sugar or a few drops of vanilla extract)
- 2 tbsp rice flour
- 6 tablespoons lemon juice
- 1 pinch of salt
- 1 pinch of ginger powder (if you like the taste of ginger add to taste)
Wash the pears well and place them on a tray lined with parchment paper or a silicone mat at 180º, with top/bottom heat for 1 hour. (check that the pears are cooked, otherwise leave them in the oven until they are well done).
If the pears give off liquid after cooking, save it for the next step.
When the pears are warm, remove the skin, the core and only keep the pulp.
Add the pulp of the pears to a blender or food processor along with the rest of the ingredients.
Chop everything very finely and add the liquid from the pears that you have reserved or a little water (optional).
Cook everything over very low heat, stirring constantly for about 5 minutes (you should leave the mixture shiny and with a smooth texture).
Add the mixture to a glass, bowl or mold and leave to cool in the refrigerator for a minimum of 23 hours (depends on the temperature that the refrigerator is set to) .
You have the option of not adding the liquid from the pears and chopping everything without the flour (you It will have a different texture than if you add the liquid and hari na). If you like more liquid textures, it is not necessary to add the rice flour to the pear compote (the flour is only added to thicken). you can try the different options, to see which one you like the most.