- 3 just-ripe pears (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
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
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 fruitThis luscious compote can be made with different fruits - try apple, mango or figs.