• 8servings
  • 10minutes
  • 92calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 just-ripe pears (such as Williams, Comice or Conference)

  2. 1 large shallot , finely chopped

  3. 2cm length fresh ginger , peeled and finely chopped

  4. 1 plump garlic clove , finely chopped

  5. 1 tbsp olive oil

  6. good pinch saffron strands

  7. 80g caster sugar

  8. 2 tbsp cider vinegar

  9. large handful (about 50g) raisins or sultanas

Instructions Jump to Ingredients ↑

  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.

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


Send feedback