Pear Compote

Cut the pears into quarters and remove the core. Cut the flesh into cubes of 1 cm. Cut open the vanilla pod and scrape out the marrow with the tip of a knife. Grate the yellow skin of the lemon with a fine grater.

Bring 250 ml of water to the boil with the pieces of pear, the sugar, the lemon zest, the vanilla pod and marrow, the cinnamon stick and the herbs. Cook the pear gently in 40 minutes.

Remove the pan from the heat and grind the pears coarsely with the puree masher. Serve the compote hot or spoon directly into a clean (weck) pot and close the lid. Delicious with pork fillet or pork chop, chicken and game dishes, but also with starters and snacks with pâté, with a cheese platter with rye bread or as a dessert with vanilla ice cream and whipped cream.