Pear and Saffron Compote

A community recipe by JonMc

Not tested or verified by Nigella.com

Introduction

The inspiration for this came from reading this board. Someone was speculating as to what Nigella might do on her birthday, perhaps go out to dine at the Rib Room at the Carlton Tower hotel. Curious about their menu, I looked it up online, and was taken with one appetizer: foie gras and prune d'argent with pear and saffron chutney. I'd never made chutney. I looked up some recipes and decided a compote would be much easier to make.

Ingredients

Serves: 4-6

Metric Cups

350 millilitres sauvignon blanc white wine
60 grams sugar
1 whole cloves
10 saffron strands
2 tablespoons water (hot)
900 grams pears (peeled, cored and diced)

12¼ fluid ounces sauvignon blanc white wine
2 ounces sugar
1 whole cloves
10 saffron strands
2 tablespoons water (hot)
32 ounces pears (peeled, cored and diced)

Method

Pear and Saffron Compote is a community recipe submitted by JonMc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a teacup, pour the hot water over the saffron threads and let them steep about five minutes.

In a medium, heavy saucepan, combine the steeped saffron water, wine, sugar, and clove over medium-high heat. Cook, stirring, until the sugar dissolves.

Add the pears and simmer until tender, about 5 minutes. Transfer the pears to a medium bowl. Bring the liquid to a simmer and cook until thickened, about 5 minutes. Remove from the heat and discard the clove.

Pour the syrup over the pears and let cool to room temperature.

In a teacup, pour the hot water over the saffron threads and let them steep about five minutes.

In a medium, heavy saucepan, combine the steeped saffron water, wine, sugar, and clove over medium-high heat. Cook, stirring, until the sugar dissolves.

Pour the syrup over the pears and let cool to room temperature.