Serves 4
Prep time: 5 mins
Ready in: Overnight (Resting time and compote preparation: 30 mins)

Ingredients

• 1 cinnamon stick, broken in 1/2
• 2 tablespoons honey
• 1-inch fresh ginger, peeled, and finely chopped
• 2 drops Sprig Culinary Lavender Extract
• 4 Pears peeled
• 4 tbsp. Sprig Demerara Sugar Infused with real Sri Lankan Cinnamon
• 2 cups sugar
• 3 cups water
• 1 cup Berries of your choice

Directions

• In a deep pan, combine the sugar and water over medium heat.
• Bring to a boil, stirring occasionally, until the sugar has dissolved.
• Add cinnamon stick, demerara sugar, honey, and ginger and Lavender extract.
• Bring the mixture to a simmer, stirring occasionally, until the honey has melted.
• Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender.
• Let the Pear and the syrup cool to a room temperature.
• Refrigerate the pear and syrup overnight.
• Before serving, separate the pear and the syrup.
• Blend the berries to a smooth paste.
• Heat a pan and pour in the syrup.
• Add the berry paste and simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes.
• Cool to room temperature. Sieve the berry compote through a coarse mesh.
• Serve the pear with some vanilla ice-cream.
• Pour in a luscious amount of the berry compote over the pear and ice cream.
• Serve immediately.