Pear, Rosemary and Hazelnut Compote

With crunchy hazelnuts and tart cranberries, this seasonal compote is the perfect addition to French toast, grilled pork or a cheese platter. Cooked alfresco in the Alpine Outdoor Skillet, the quick recipe is an easy way to add a tangy, sweet side dish to the brunch or dinner table. A touch of honey adds a floral sweetness to the mix, highlighting the delicate flavor of the ripe pears that form the base of the compote. We like the brightness of lemon zest and juice in this dish but feel free to substitute whatever citrus you have on hand.

1 tablespoon corn starch

2 tablespoons water

1/2 cup whole hazelnuts

2 pounds ripe pears, cut into 1/2 inch pieces

1 sprig rosemary, plus extra for garnish

1 cinnamon stick

1 pinch salt

1 lemon, zested and juiced

1/4 cup honey

1 cup frozen cranberries

Preheat a grill on medium heat (about 400°F) with the lid closed. Place the skillet on the grill to preheat for 5 minutes with the lid closed. Stir together the corn starch and water in a small bowl to make a slurry and set aside.

Add the hazelnuts to the skillet and toast with the lid open, stirring frequently, until lightly toasted and aromatic, about 10 minutes. Remove the hazelnuts from the pan and place in a clean dish towel.  Rub the nuts together in the towel to remove the skins, then set aside.

Place the pears, 1 rosemary sprig, cinnamon stick, salt, lemon zest, lemon juice and honey in a mixing bowl and toss to combine. Pour the mixture into the preheated skillet, close the grill lid, and cook for 10 minutes, keeping the grill around 400°F.

After 10 minutes, add the cranberries and stir to combine. Close the grill lid and cook until the cranberries begin to burst, about 10 minutes longer. Stir the mixture, then add the cornstarch slurry, stirring again to combine. Continue cooking with the grill lid open, stirring frequently, until the mixture is thickened, about 2 minutes longer. 

Remove skillet from the heat and spread the hazelnuts on top of the compote. Garnish with additional rosemary for serving.