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

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Cooksbakesbooks

15 years ago

★ ★ ★ ★ ★ 5/5

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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.

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