Saffron-poached Pears
Ingredients
500g sugar
2 litres water
generous pinch (20-25) saffron threads, crushed
6-8 whole pears, ripe but firm
whipped cream or Greek-style yoghurt to serve
Description
I’m a fan of the small but growing saffron industry in New Zealand. I think about the painstaking care that goes into plucking those tiny precious stamens from each flower and marvel at the brilliant yellow hue they bring to food.
Serve these brilliant, shining pears as a simple show-stopper for dessert, accompanied by softly whipped cream or greek-styled yoghurt.
Method
Make a sugar syrup by dissolving the sugar in the water with the saffron. Bring to the boil and simmer for two to three minutes.
Peel the pears, leaving their stalks attached. As each pear is peeled, drop it into the simmering syrup, making sure it is submerged. (I place a saucepan lid lightly on top of the pears so they are held under the surface; otherwise they can discolour.)
Simmer the pears for 30minutes or until cooked through. Leave in the syrup to cool. When cold, transfer to a serving dish and vigorously boil the syrup until reduced to two cups. Cool then pour over the pears.
To serve, place a pear on each dessert plate with a little of the syrup and hand around some cream or yoghurt separately.
Serves 6 to 8.
Categories
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