Inspired recipes: Saffron poached pears01 Jan 0001
SERVES 4. PREP TIME – 20 MINUTES (REFRIGERATE OVERNIGHT). COOKING TIME – 2 HOURS.
4 medium pears, peeled with stem intact
10 cardamom pods, crushed
320 grams caster sugar
½ vanilla pod
1 gram saffron
1 small stick of cinnamon
Let's Get Cooking
Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep. Retain the poaching juice for syrup.
Before serving, remove the pears from the refrigerator and bring them to room temperature. Bring the poaching juice to boil in a pan until reduced to a sticky glaze. Drizzle approximately 2 tablespoons of saffron glaze over each pear and serve with cream or ice cream.