GINGER-SPICED ASIA PEAR AND CRANBERRY COMPOTE

Ginger-spiced Asia Pear and Cranberry Compote image

Number Of Ingredients 10

10 Cloves
1 Fresh ginger, peeled, 2 inch
1 Cinnamon stick, 2-inch piece
15 All Spice berries
1 cup sugar
2 cups Water
2 Large Asian Pears, peeled, cored, and chopped into 1 inch chuncks
1 12 oz bag fresh cranberries, washed and picked over
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh ginger

Steps:

Make a bouquet garni by enclosing the clovers, ginger, cinnamon stocks and allspice berries in a piece of cheesecloth tied together with a piece of string. Tie the string to the handle of a large saucepan.
Combine the boueguet garni, sugar and water in the saucepan and bring the syrup to a boil. When the sugar is dissolved, lower the heat and add the Asian pear pices. Coer the pan and simmer the pears for about 40-45 minutes. They will still offer slight resistance when pierced with a knife.
Stir in the cranberries and turn up the heat so that the cranberries will cook and begin to pop, stirring frequently; this should take about 8 - 10 minutes. When the cranberries have cooked, remove the pan from the heat and cool. Remove the bouquet garni from the compote. Add the vinegar and ginger and taste for seasoning. The suace will firm up as it cools. Refrigerate until serving time. Taste for seasoning just before serving.
Can be made 5 days a head, covered and refrigerated. Taste before serving. You may need to add a bit more vinegar.