Pear & Saffron Compote
This flavorful recipe combines the sweet and juicy taste of pears with aromatic ginger and shallots, infused with a touch of saffron and balanced with vinegar for a delightful twist. The result is a beautifully caramelized pear chutney that makes a lovely accompaniment to a variety of dishes. Enjoy the blend of flavors and textures in this versatile and easy-to-make condiment.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 8 - 10
Nutrition
- Calories: 92 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.02 milligram of sodium
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