Pear & saffron compote

Name: Pear & saffron compote
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 3 just-ripe pears (such as Williams, Comice or Conference); 1 large shallot, finely chopped; 1 serving 2cm length fresh ginger, peeled and finely chopped; 1 plump garlic clove, finely chopped; 1 Tbsp olive oil; 1 pinch good saffron strands; 80 grams caster sugar; 2 Tbsps cider vinegar; 50 grams large handful (about raisins or sultanas

Pear & saffron compote is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. One serving contains 115 calories, 1g of protein, and 2g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. It works best as a sauce, and is done in about 25 minutes. Head to the store and pick up plump garlic clove, shallot, olive oil, and a few other things to make it today.

Instructions

Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.

Ingredients you will need

Pear

In a medium pan, saut 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.

Ingredients you will need

Saffron

Shallot

Vinegar

Garlic

Ginger

Shake

Sugar

Cooking Oil

Equipment you will use

Frying Pan

Stir in about 100ml cold water and bring to the boil.

Ingredients you will need

Water

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).

Ingredients you will need

Dried Fruit