Pear & saffron compote

Pear & saffron compote

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

For the keen cook

Servings

Serves 8 - 10

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
92
protein
11g
carbs
20g
fat
1g
saturates
0g
fibre
2g
sugar
11g
salt
0.02g

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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Method

  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.

Recipe from Good Food magazine, January 2006

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Comments

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foxinthekitchen's picture
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Had a load of leftover duck from Christmas and this was a perfect way to use it up. I just was not able to marinade the meat as suggested. It still came out really well, I just added some garlic and extra herbs to the sausage meat as well as some dried cranberries and pistachios as suggested by another user.

I halved the meat volumes and cooked in a smaller tin for 40 mins at 170C in a fan oven which seemed to be just right.

Will definitely make this again as it is a fantastic way to use up any leftover meat.

reallygoodfood's picture
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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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