Saffron, Pear and Prune Compote for Cheese

From Vegetable Harvest: Vegetables at the Center of the Plate

Cookbook

Author(s): Patricia Wells

Page 241

Cuisine: French

Course: Condiments

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

Cooksbakesbooks

15 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

This was very quick and easy to make and very delicious. I served it at a party with some firm, creamy-white cheeses, and it was a wonderful combination. The little tang from the vinegar cut the cloyingness of the honey. The bit of saffron taste was marvelous. I loved this so much that I ate the remainder of it every morning with gobs of Greek yogurt, and it was even better that way. I will definitely make this again.

Report