Summary

Ingredients

• 1 kg pear (s)
• 2 tablespoon sugar
• 4 tablespoon cranberries (from the glass)
• 150 g speculoos
• 400 g cream
• some cinnamon

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Instructions

1. Wash, peel and core the pears. Cover with lemon juice, a little water, the sugar and a little cinnamon and cook for 8-10 minutes. Fold in the cranberries and let everything cool down.
2. Layer the compote with crumbled speculoos and whipped cream.