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Pear & saffron compote

Pear & saffron compote

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal92
fat1g
saturates0g
carbs20g
sugars11g
fibre2g
protein11g
low insalt0.02g
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Ingredients

  • 3 just-ripe pears (such as Williams, Comice or Conference)
  • 1large shallot , finely chopped
  • 2cm length fresh ginger , peeled and finely chopped
  • 1plump 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

Method

  • 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.

RECIPE TIPS
MAKING WITH DIFFERENT FRUIT

This luscious compote can be made with different fruits - try apple, mango or figs.

Goes well with

Recipe from Good Food magazine, January 2006

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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