Poached saffron pears

Recipe uploaded by

Roopa Gulati

3 ratings

Recipe by Roopa Gulati

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Soak the saffron in warm water and leave for an hour. Dissolve the caster sugar in the water and ginger wine in a medium pan. Turn up the heat and boil for 3-4 minutes before adding the star anise and orange peel. Turn the heat to low and add the pears, peeled with stalks left on. Press scrunched greaseproof paper lightly over the pears. Cover and simmer for 30 minutes, occasionally turning.
2. Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour over the pears. Cover and chill for 24 hours, turning once.
3. Place each pear on a separate plate, drizzle over a little syrup. Serve with dollops of mascarpone.

Per serving

199 kcalories, protein 1g, carbohydrate 36g, fat 1 g, saturated fat 0g, fibre 3g, sugar 26g, salt 0.03 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1569/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• saffron , generous pinch
• 6 tbsp warm water
• 100g caster sugar
• 175ml water
• 75ml ginger wine
• 1 star anise
• 1 strip orange peel , pared with a peeler
• 4 medium Conference pears , peeled with stalks left on
• dollops of mascarpone , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 35-45 minutes, plus overnight marinating

Vegetarian

Ingredients

• saffron , generous pinch
• 6 tbsp warm water
• 100g caster sugar
• 175ml water
• 75ml ginger wine
• 1 star anise
• 1 strip orange peel , pared with a peeler
• 4 medium Conference pears , peeled with stalks left on
• dollops of mascarpone , to serve

Per serving

199 kcalories, protein 1g, carbohydrate 36g, fat 1 g, saturated fat 0g, fibre 3g, sugar 26g, salt 0.03 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk