Fruit Compote

Fruit Compote with Ice Cream


  1. Pears – 6, peeled and quartered
  2. Grapes – 500gms
  3. Sugar – 150gms
  4. Cinnamon – 3 sticks, about 2 inches each
  5. Cinnamon, Mace and Nutmegpowder – 1 pinch each
  6. Dark Rum – 4 tablespoons
  7. Light Sweetened Cream or Vanilla Ice Cream – 500 gms


Put the pears in a saucepan. Add 100 gms sugar and cover with water. Add the cinnamon sticks. Simmer on a low flame for 10-15 minutes or till tender. Then add the grapes and remove from heat.

Remove the cinnamon sticks. Add the powdered spices and 2 tablespoons of rum. In a separate pan, heat the remaining 50 gms of sugar till it turns brown. Be careful that you don’t burn the sugar. Add this to the fruit sauce. Serve hot and mix the remaining 2 tablespoons of rum just before serving.

Serve with sweetened cream or vanilla ice cream.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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