Pear compote, ginger and canned cardamom

1. Wash and peel the pears. Cut them into large 3 cm sides. Slice the confit ginger into very thin strips (to favor in relation to fresh ginger).
2. For cooking the pears, place the fruits, ginger, cardamom and honey in a large saucepan then cook 25 min over medium heat. Stir from time to time using a wooden spoon to prevent the compote from hanging.
3. After cooking, remove the cardamom.
4. Put your homemade pear compote in jars and immediately proceed to heat treatment for 40 min at 100 ° C.

Extract from the homemade book "Bocals, compotes and jams" from Hachette Cuisine editions
Photographer: Philippe Vaurès-Santamaria