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Pear Compote Flatbread Recipe

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The recipe today is a flatbread with Royal Riviera® Pear Compote, a delightful treat served with Cacow Belle cheese. When paired with the delicious L de Lyeth from Sonoma County, it makes for a delightful Cabernet Sauvignon food pairing. It has a hint of herbs and lemon and honey.


  • 2 pears (peeled and cut into small chunks)
  • ¼ cup sugar
  • 2 tsp. cornstarch
  • 1 tsp. vanilla
  • ½ tsp. lemon juice
  • Lemon zest
  • 2-3 small flatbreads
  • Olive oil
  • Rosemary (finely chopped)
  • Sea salt
  • 1 Tbsp. honey


  • Heat oven to 400 degrees.
  • Place several small flatbreads on a baking sheet and drizzle with olive oil.
  • Lightly sprinkle with rosemary and salt; bake for 8 minutes.
  • Cool.
  • In the meantime, combine pears, sugar, cornstarch, vanilla, and lemon juice and zest in a medium saucepan.
  • Heat over medium heat until juicy and thickened, about 3-4 minutes.
  • Slice the flatbread diagonally and drizzle with honey.
  • Serve the pear compote on the side with cheese.
  • It’s easy to enjoy your guests when you’re prepared. When you don’t have time to prepare a full and expansive menu, noshing on tiny meals and finger food appetizers, such as cheeses paired with small bites and wine, is a great way to be a gracious host!
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