Hey there lovelies, switching it up a bit by throwing another fave recipe in. Poached Saffron Pears. Ready to wow your guests with a snazzy, simple, plate-up appealing dessert that ticks the impressive yet refreshing button? This dessert is my ‘go to’ when pushed for time, when needing something light after a heavy-duty main or fresh in keeping with a crisp summer salad. Both pretty and simple to do, what’s not to like?
Let me know what you think by dropping a line in the comments 🙂
Need:
- 4 firm Conference or Beurre Bosc pears
- 100 grams castor sugar
- 1 vanilla bean split
- 2 star anise
- I cinnamon quill
- saffron threads, a generous pinch
- unwaxed lemon finely grated zest
- unwaxed lemon, juiced
- clotted cream (or mascarpone) to serve
Do:
- Peel pears leaving stalks intact. Cut a thin slice from the base of each so that the pear sits upright
- Put the sugar, 1 litre of water, the star anise, cinnamon quill, saffron and lemon zest in a saucepan big enough to hold the pears
- Heat gently until sugar dissolves, then bring to boil
- Add the pears, reduce heat and poach at a gentle simmer for one hour or until tender to the point of a knife
- Remove pears from poaching liquid, lie them flat in a deep dish, that can hold both the pears and syrup
- Return liquid to the boil, bubble for 10 mins or until liquid is reduced and syrupy
- Squeeze over the lemon juice and strain syrup evenly over the pears
- When ready to serve, stand pears upright and spoon over the syrup
Plate:
- Present in an upright cluster on a cake pedestal or Turkish plate (for extra va va voom)
- Plate up and serve with dollops of clotted cream or mascarpone
- Receive accolades with humble panache
(Recipe based on Reza Mahammad’s version from ‘Resz’s Indian Spice’)
