
Saffron poached pears
The small Honey Belle pears are ideal for poaching and serving as a stylish little dessert that is easy to execute. I thought I’d use saffron threads in the poaching liquid to give them a pretty golden colour and a delicate saffron flavour and also add a warm tone to the sauce.
You can poach the pears whole or cut in half. They cook quickly so be careful not to over cook them.
Last time I made this I made spun sugar as a garnish. Today I simply served them with the sauce reduction and a few chopped candied hazelnut for added texture.
Enjoy.
Ingredients:
12 Honey Belle pears
1 cinnamon stick
2 star anise
A pinch of saffron threads
1 vanilla bean (you can use one that has dried whole or scrape the seeds off a fresh one)
Rind from 1/2 a lemon peeled with vegetable peeler
Juice from 1 lemon
1 1/4 cups sugar
4 cups water
1/2 cup white dessert wine
Directions:
Peel the pears keeping the stems intact. Keep them whole or halve them.
Place all the poaching ingredients and the pears in a pot large enough to hold the pears and bring to a slow boil.
Reduce to a simmer and cook uncovered until the pears are cooked through. Insert a thin sharp knife into the thick part of the pears to test if they are done.
When done remove the pears with a slotted spoon into a bowl and set aside.
Increase heat slightly under the poaching liquid and cook until reduce to a light syrupy consistency.
Add the wine and cook for a few more minutes. Remove from heat and set aside.
To serve:
Place pears in desert bowls, spoon the sauce over and scatter a few candied nuts around.
Serve at room temperature.
2 Comments
Dina, these look beautiful and I’m guessing taste wonderful. I’m going to have to put them on my “must try” list.
Hi Roz, thank you, always nice to hear from you. Poached pears are easy and fun and lend themselves to a simple or elaborate presentation. I opted for simple today. The saffron was an interesting twist and had a nice delicate and a little different flavour. See you soon.