Gordon's rustic pâté
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
Pear & saffron compote
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 8 - 10
Skip to ingredients
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
Method
- STEP 1
Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.
- STEP 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.
- STEP 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.
