22 lines
810 B
Markdown
22 lines
810 B
Markdown
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# Pear and Mustard Compote
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### Ingredients
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* 6 pieces Conference pears, ripe
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* 6 pieces Other firm pears, ripe
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* 200 grams granulated sugar
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* 2 pieces Lemons, juice
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* 25 grams Yellow mustard seeds
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* 25 milliliters white wine vinegar
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### Directions
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Peel and core the pears, then cut into small dice. Place in a pan with all the other ingredients and 50ml cold water. Let the sugar dissolve over a low heat, stirring once or twice, then increase the heat and simmer, stirring regularly, for about an hour. At the end, the compote should have thickened and turned a pale golden colour.
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Decant into sterilized Kilner jars and seal while hot. Cool, then keep in the fridge for upto 6 weeks. Serve with cheese or cold meat.
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### Meta
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author: Marcus Wareing, "One Perfect Ingredient"
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tags: Preserves
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