Pear & saffron compote
This luscious compote, from Gordon Ramsay, can be made with a variety of fruits – try apple, mango or even figs. It goes fabulously well with his rustic pâté
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian
- Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.
- 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.
- 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, sugar 11g, salt 0.02 g
Recipe from Good Food magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/2387/
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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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An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
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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, sugar 11g, salt 0.02 g
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02 July 2008
Heather rated and commented on this recipe
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29 December 2011
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