I think pears are best fresh, with a little cheese on the side. But here’s a tasty recipe to use them up before they go bad.
Pear Pineapple Compote
3 ripe pears, cut into bite-size chunks (I don’t peel the pears, but you might prefer them peeled)
1 14 oz. can of chunk pineapple, with its juice
½ tsp lemon juice
¼ cup brown sugar
Mix all ingredients (including all the juice from the pineapple can) into oven-safe dish. Bake at 350 degrees for one hour. Serve compote by itself or with ice cream or cake.
NOTE: Add brandy or rum, cinnamon or other spices to suit your tastes.
Enjoy your Anjous!
Theresa is the award-winning author of historical fiction about settling the American West. Before she turned to writing, Theresa was an attorney, mediator, and human resources executive.
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