Pear and Blueberry Compote with Black Pepper - Desserts and snacks

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Pear and Blueberry Compote with Black Pepper

All recipes | Desserts and snacks

To serve as an accompaniment. Perfect with an appetizer, for those who like sweet and sour recipes.

Ingredients

Serves six.

3 peeled pears, finely diced
1 shallot, minced
30 g butter
30 ml pear iced wine
100 ml Québec blueberries (when not in season, use frozen blueberries)
Salt and black pepper to taste

Preparation

Sweat the shallot in butter, add the pears and cook for a few minutes, until they start to fall apart slightly.
Add the blueberries and cook for 2 to 3 minutes.
Deglaze with the pear ice wine, season and set aside in a cool place.

A recipe from our chef, Nicole Anne Gagnon.

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