Rosemary Roasted Pear & Red Grape Compote



  • 2 to 3 Stemilt d’Anjou pears, peeled, cored and diced into approximate 3/4” cubes
  • 4 cups seedless red grapes
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 4 sprigs fresh rosemary

Pears and cheese are a classic combination and this d’Anjou pear and grape compote adds a savory-sweet topping to any cracker and cheese appetizer or platter.

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  • Yield
    3 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
  • In Category
    Spreads and Sauces
  • Level


  1. Preheat oven to 400 degrees F.
  2. Place diced pears and whole grapes on a large baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper. Top with sprigs of fresh rosemary and lightly toss, using hands, to gently mix oil and seasoning through fruit.
  4. Roast for 25 to 30 minutes, until just golden.
  5. Serve immediately (or let cool to room temp), with crackers and cheese.

Nutritional Information

Per Serving

  • Calories: 85.3
  • Fat Content: 1.5g
  • Protein Content: 0.8g
  • Carbohydrate Content: 19.4g
  • Fiber Content: 2.3g
  • Sugar Content: 14.3g
  • Cholesterol Content: 0mg
  • Sodium Content: 234.4mg