Pear & saffron compote

Pear & saffron compote

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(2 ratings)

Prep: 15 mins Cook: 10 mins

For the keen cook

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

  • Vegetarian


  • kcalories92
  • fat1g
  • saturates0g
  • carbs20g
  • sugars11g
  • fibre2g
  • protein11g
  • salt0.02g
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  • 3 just-ripe pear (such as Williams, Comice or Conference)



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1 large shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2cm length fresh ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 plump garlic clove, finely chopped
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • good pinch saffron strands



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 80g caster sugar
  • 2 tbsp cider vinegar
  • large handful (about 50g) raisins or sultanas

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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.

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Comments (2)

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.

Questions (3)

christine4's picture

Would this go with ham hock terrine or can you suggest an alternative that is ready immediately and not too spicy for older relatives!!

goodfoodteam's picture

Yes we think they will go very well together.

hayleysmart's picture

How long can you store this for?

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