Home Cooking

Prune, Pear and Saffron Compote recipe


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Home Cooking 23

Prune, Pear and Saffron Compote recipe

MMRuth | Oct 26, 2007 05:53 AM

Posting this here per another poster request. It's paraphrased from Patricia Well's Vegetable Harvest and made buying this otherwise disappointing book worthwhile. Ironically, while searching for it, I found it at the bottom of the newspaper recycling pile!

It's delicious with blue cheese - I've been serving Bleu de Gex lately. I also like to add some roasted hazelnuts on the side.

8 oz Prunes (she says 20, but mine must have been smaller - I think this would be particularly good with Prunes d'Agen, which tend to be larger - I've not had any on hand)
3 Firm Pears
Pinch of Saffron Threads
1/2 cup "best quality" Sherry Wine Vinegar
1 cup heather honey - couldn't find this, used half lavender honey, half acacia (sp?)

Steep saffron in 1 T hot tap water.
Peel and core pears, and cut into 16ths - I did lengthwise, and I think the second time I cut those in half.
I cut the prunes in half, although not called for.
Combine honey and vinegar in large sauce pan over low heat until honey has melted. Add prunes and pears and simmer for about 15 minutes - fruit will get soft.
Add saffron and steeping liquid and refrigerate. It will still be a little liquidy at this point, but sets up nicely.

Serve slightly chilled with cheese course and can be stored in fridge for up to six weeks. My husband loves it on ice cream.

[16 servings - 113 calories per, 30 g carbs]

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