Vegetable Harvest: Vegetables at the Center of the Plate
Saffron, Pear and Prune Compote for Cheese
Page 241
Cuisine: French | Course Type: Condiments
(1 review)
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Cooksbakesbooks from Lincoln, NE
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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