I’ve read many recipes for saffron poached pears… This is mine!
Quantity: 4 serves
- 4 pears peeled with stems left intact and seeds removed with a melon baller
- 2 cups sweet white wine
- ½ cup water
- 10 strands of saffron
- 1 cinnamon stick
- 1 vanilla bean substitute 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 125 g granulated sugar
Add the white wine, water, saffron, cinnamon stick, vanilla bean, lemon zest, and lemon juice to a saucepan.
Bring the mixture to a boil and then reduce to simmer over medium heat
Add the prepared pears and poach, uncovered, for 7 to 9 minutes, until they are tender, but not mushy.
Use a large slotted spoon to remove the pears and set aside.
Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.
Arrange the pears on individual serving plates and drizzle with the saffron syrup.
- Delicious served with vanilla ice cream and maybe a drizzle of chocolate sauce.
- I love to use Beurre bosc pears, they are not only delicious, but I also love their shape.