Recipe Pear compote

1. Rinse, peel and seed the pears. Remove the fibrous part well in the heart of the pears. Cut them into cubes. Weigh 180 g.
2. Cook the pear cubes in order to be able to crush them easily (steam cooking, microwave, etc.).
3. At the end of cooking, keep the cooking juice well. It will allow you to adjust the texture of the compote.
4. Mix or finely crush the pear cubes with a pinch of cinnamon if you have opted for this option. You should get a smooth, homogeneous and low texture. If the texture seems dense, add cooking fluid and mix/crush again.
5. Fill the terrine up to 2 cm from the edge, close and immediately proceed to the heat treatment 45 minutes at 100 ° C.

Recipe and photo in collaboration with Magali Jacquet.