Gordon Ramsay Chutney Food

PEAR & SAFFRON COMPOTE

Pear & saffron compote image

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

Provided by Gordon Ramsay

Categories Buffet, Condiment, Dinner, Supper

Time 25m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.02 milligram of sodium

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