My son thinks pears are “abboles” (apples). He also calls milk “gilk”. I think it’s so darn cute, I never correct him. Bad parenting move? Probably. I’m sure he’ll figure it out by the time he leaves for college. Regardless of what crazy language we converse, this pear and raisin compote with crushed pistachios always gets the universal, “Mmmmm!” And you know that means good.
I’ve been calling things by their given toddler names my whole life. My brother would say “CHUTE!” when something was dubbed as cute. And for 20-some years, my entire family still says chute. My nephew calls snacks “nacks”, which is another recent term we’ve adopted.
So needless to say, if you are ever a guest in my home and you hear me ask, “Hey chutie, do you want a nack? How about an abbole with some gilk?”, don’t go running for the hills. Just ask me to speak in English (BAXTER!!!!) Sorry, I love Anchorman.
Baby talk is annoying – no doubt. But I promise this pear and raisin compote with crushed pistachios will make up for the annoying toddler ebonics.
Why? Chopped pears sautéed over the stovetop with a combination of cinnamon, cardamon, raw honey, and raisins, topped with crunchy pistachios make a delicious, paleo dessert that takes a just minutes to put together and seconds to eat.
Traditional ‘crumbles’ or ‘crisps’ are typically made with a boat-load of refined sugar, white flour, and butter. Not this pear and raisin compote with crushed pistachios. And you don’t have to sacrifice the amazing flavor of warmed, sweet and juicy fruit with a crunchy finish. You just slash the calories. I’m pretty sure you’re ok with that, right?
I don’t suggest you let your toddler make this dessert, but he/she could. It’s toddler-level easy (aside from the knives and the intensely hot stove). There I go again, showing off what a crazy-good parent I am…
Wait, what? You want a babba goochie bam wawa bookie? Mmmmk I think your momma took the toddler speak to an extreme level and I have no idea what you are saying. Or did you just stuff your entire mouth with too much fruity amazingness ? That IS socially acceptable. So eat up my friends. Eat UP!
You can serve this dessert as is, or save it for a pie filling, topping for ice cream, an add-in to oatmeal, or swirled into yogurt.Print
Pear and Raisin Compote with Crushed Pistachios
- Yield: 2 servings 1x
- 3 medium bosc pears
- 1/2 teaspoon coconut oil
- 2 tablespoons raw honey
- 2 tablespoons raisins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamon
- 1/2 teaspoon arrowroot powder (or cornstarch)
- 1–2 tablespoons pistachios
- Slice the skin off of the pears and cut into 1″ cubes
- Heat the coconut oil in a saucepan over medium heat and add the pears. Toss to coat the pears evenly with the coconut oil and sauté for 5 minutes
- Once the pears are soft and heated through, add the honey, raisins, cinnamon, and cardamon. Mix well, turn the heat to low, and let cook another 5 minutes
- Take the mixture off of the stovetop and add in the arrowroot powder, mixing well
- Top the compote with 1-2 tablespoons of shelled and crushed pistachios