Any variety of fresh pears will work perfectly in this refreshing dessert. <br />I just happened to have 5 large Bartlett stil firm pears, and used 3 of them as the recipe calls for. Later in the fall I would use Basc or any red pears. I like this recipe for its versatility; it will by equally delicious with many fresh or dried fruits and deferent spices. <br />If you have leftover syrup, it is great in other dishes: Simmer it, uncovered, over medium heat until reduced by half, about 20 minutes. Pour through a strainer. Cool, cover, and chill up to 1 month. Add a spoonful to glasses of sparkling wine for an aperitif or spoon over vanilla ice cream and berries or over a simple pound cake for dessert. I always have homemade ricotta that is why I came up with the mousse for pairing with the compote and to mach grapes in the compote I added raisins to the mousse. Soaking the raisins in brandy or rum adds brightness to the flavor. <br />

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