Pear Compote Flatbread Recipe

Pear Compote Flatbread Recipe

( Sandy CoughlinAppetizersAmerican )

Recently, we sent Sandy Coughlin of Reluctant Entertainer our Rogue Valley Gift Box and California Wine Trio, which are both filled with delightful gourmet foods from the West Coast. Using her culinary and entertaining know-how, Sandy created several hearty and satisfying pairings, including a recipe for a delicious compote made using our handpicked Royal Verano Pears.

Pear Compote Flatbread Recipe

Prep Time: n/aCook Time: n/aTotal Time: n/aLowLactoseDiet

Ingredients

2 Royal Riviera@reg; Pears, peeled and cut into small chunks � cup sugar 2 tsp. cornstarch 1 tsp. vanilla � tsp. lemon juice Lemon zest 2-3 small flatbreads Olive oil Rosemary, finely chopped Sea salt 1 Tbsp. honey

Instructions

Heat oven to 400 degrees. Place several small flatbreads on a baking sheet and drizzle with olive oil. Lightly sprinkle with rosemary and salt; bake for 8 minutes. Cool. In the meantime, combine pears, sugar, cornstarch, vanilla, and lemon juice and zest in a medium saucepan. Heat over medium heat until juicy and thickened, about 3-4 minutes. Slice the flatbread diagonally and drizzle with honey. Serve the pear compote on the side with cheese.

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