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.

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Ingredients:

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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

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Directions:

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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.

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