Pear & saffron compote

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Gordon Ramsay

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Recipe by Gordon Ramsay

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1. Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.
2. In a medium pan, sauté the shallot, ginger and garlic in the oil for about 3 mins, then crush in the saffron and cook for 1 min. Tip in the sugar and cook on a medium heat until it begins to caramelise lightly (give the pan a good shake and stir if it starts to clump). Deglaze by stirring in the vinegar and cook for a min until absorbed.
3. Stir in about 100ml cold water and bring to the boil. Add the pears and dried fruit with a little seasoning and stir gently. Cook on a medium heat for 3-5 mins until soft (length of cooking will depend on the ripeness of the pears). Remove and cool. Will keep in the fridge for 3 days.

Making with different fruit

This luscious compote can be made with different fruits - try apple, mango or figs.

92 kcalories, protein 11g, carbohydrate 20g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.02 g

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• Heather

  02 July 2008

  Heather rated and commented on this recipe

  

  Made this numerous times so easy ans so full of flavour. its great with chicken liver pate and have served it alongside a good varied cheese board too.

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Ingredients

• 3 just-ripe pears (such as Williams, Comice or Conference)
• 1 large shallot , finely chopped
• 2cm length fresh ginger , peeled and finely chopped
• 1 plump garlic clove , finely chopped
• 1 tbsp olive oil
• good pinch saffron strands
• 80g caster sugar
• 2 tbsp cider vinegar
• large handful (about 50g) raisins or sultanas

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Vegetarian

Ingredients

• 3 just-ripe pears (such as Williams, Comice or Conference)
• 1 large shallot , finely chopped
• 2cm length fresh ginger , peeled and finely chopped
• 1 plump garlic clove , finely chopped
• 1 tbsp olive oil
• good pinch saffron strands
• 80g caster sugar
• 2 tbsp cider vinegar
• large handful (about 50g) raisins or sultanas

92 kcalories, protein 11g, carbohydrate 20g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.02 g

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