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.”
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
- Toss pears with brown sugar and Chinese five spice.
- Heat large cast-iron skillet over medium-high heat. Add half the pears to hot skillet and cook for 2 minutes.
- Stir in remaining pears and continue to cook until pears are caramelized, stirring occasionally.
- 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 ByChef Shelley Cooper of TerraMae Appalachian Bistro, Chattanooga, Tennessee