Pear & saffron compote

• just-ripe pears3

  (such as Williams, Comice or Conference)

• shallot↗1large

  finely chopped

• fresh ginger↗2cm length

  peeled and finely chopped

• garlic clove↗1plump

  finely chopped

• olive oil↗1 tbsp tbsp
• saffron↗good pinch

  strands

• caster sugar↗80g g
• cider vinegar↗2 tbsp tbsp
• raisins↗large handful (about 50g)

  or sultanas

Step-by-step instructions

1. 1

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

2. 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. 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.