SERVING
for 4 persons
NUTRITIONAL VALUE (per portion with erythritol)
239,4 kcal
2,7g protein
6,8g fat
36,4g CH
INGREDIENTS
8 large ripe pears
120g erythritol (or 80g good quality honey)
4 tablespoons water
2 tablespoons freshly squeezed lemon juice
1 tablespoon natural vanilla extract
1 level tablespoon ground Ceylon cinnamon
1 level tablespoon ground anise
40g walnuts
PREPARATION
- Peel, deseed and cut pears into chunks. Put the sweetener in a pan, along with pear chunks. Add lemon juice, water, vanilla, anise, cinnamon to the pan and stir well.
- Bring everything to a boil and then cook on medium heat in an open pan for about 25 minutes or so long that the pears are completely soft and most of the liquid evaporates. Stir occasionally.
- Arrange the compote in four glasses, put sliced walnuts on top and serve warm.
NOTES
– For a more spicy version of the compote, you can also add ginger and nutmeg.
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