Photo by Grant Dotson

According to chef Shelley Cooper, formerly of TerraMae Appalachian Bistro (now closed) in Chattanooga, Tennessee, “There’s nothing more comforting and memory-evoking than the smell of pears caramelizing with spices and brandy. These start coming into season in late summer, and I get so excited with anticipation of the season changing.”

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10–12 servings

  • 12 bosc pears, cored and cut into eighths
  • 6 tablespoons brown sugar
  • ½ tablespoons Chinese five spice
  • 1 cup pear brandy
  • 1 teaspoon kosher salt
  1. Toss pears with brown sugar and Chinese five spice.
  2. Heat large cast-iron skillet over medium-high heat. Add half the pears to hot skillet and cook for 2 minutes.
  3. Stir in remaining pears and continue to cook until pears are caramelized, stirring occasionally.
  4. Turn off heat and add brandy to pan. Ignite brandy and burn off alcohol, then add salt to taste.

Chef’s Recommendations: This compote is sooo delicious on warm biscuits or cornbread with country ham and any type of cheese.

  • Recipe By
    Chef Shelley Cooper of TerraMae Appalachian Bistro, Chattanooga, Tennessee
  • Contributing City

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