Recipe Pear, ginger and cardamom compot

1. Wash and peel the pears. Cut them into large 3 cm chunks. Very thinly slice the candied ginger (preferred over fresh ginger).
2. To cook the pears, place them, along with the ginger, cardamom and honey in a large saucepan, and cook over medium heat for 25 minutes. Stir occasionally with a wooden spoon to prevent the compote from sticking.
3. After cooking, remove the cardamom.
4. Pour your homemade pear compote into jars and immediately proceed with the heat treatment for 40 min at 100 °C.

From the book "Bocaux, compotes et confitures" published by Hachette Cuisine
Photographer : Philippe Vaurès-Santamaria