Discover the magic of Saffron Poached Pears in this step-by-step guide. An elegant yet effortless dessert that’s perfect for any occasion. Dive into the world of aromatic saffron-infused syrup, tender pears, and a garnish that will leave your guests impressed.
|4||2 HOURS 15 MINUTES||NOT TOO TRICKY|
- 4 medium pears
- 10 cardamom pods
- 320 g caster sugar
- ½ a vanilla pod
- 100 mg saffron
- 1 small stick of cinnamon
- Peel the pears, leaving the stalk intact. Crush the cardamom pods.
- Combine all the ingredients in a saucepan with 1 liter 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.
- Before serving, remove the pears and set aside to bring to room temperature.
- Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.
Below are a few tips and tricks for ensuring perfect Saffron Poached Pears every time:
- Use 1 cup of water for each pear. Too much water takes longer to turn into syrup after cooking pears.
- Peel pears before heating water. It boils quickly!
- Maybe use less sugar if you don’t want it too sweet.
- Store leftover pears in the fridge. They taste great on oatmeal, yogurt, or pancakes.
- Bosc pears are the best. They stay in shape when cooked and look golden with saffron.