Assembling the recipe:

Peal and core the apple and pears and coarsely cut up into 2.5 cm or 1 inch cubes.

Place in a hot sauce pan with the butter raisins and thyme. Sprinkle in the sugar and saute for about 5 minutes.

Add the sherry vinegar and red currant jelly and saute for about 5 minutes more until all the liquid in the pan has evaporated and the fruits are barely cooked. You may need to add a drop or two of water if the compote is too stiff once it has cooled.

Serve warm or at room temperature.

This is a nice quick accompaniment for roasted meats when you don't have what you need to make a sauce or gravy. It is also good with cold roast meats. It is best served just warm.

Be sure the pears are ripe, they will then cook at the same time as the apple.

You can if you like add a couple of msk/tbls of chopped nuts, such as walnuts or toasted almonds for some crunch at the last minute.

Change out the raisins for apricots or use both. Use light brown sugar instead of white or red wine vinegar although I think the sherry vinegar gives this a little deeper flavor.

Use your imagination - perhaps an extra pinch of sage might be nice to have with roast pork.