Pear & saffron compote
- Preparation and cooking time
- A challenge
- 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
- STEP 1
Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.
- STEP 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.
- STEP 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.