Poached saffron pears

Recipe uploaded by

Roopa Gulati

3 ratings

Recipe by Roopa Gulati

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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, salt 0.03 g

Latest comments and suggestions

• Emily

  26 January 2009

  Emily rated and commented on this recipe

  

  I didn't have any saffron, so used a cinnamon stick instead. The ginger wine makes a really lovely sauce for the pears. I served with a pot of Jersey cream with cointreau. Lovely light way to end a meal.

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• Irene

  02 February 2009

  Irene commented on this recipe

  I made this for New Years Eve dinner party for neighbours, sooo impressive, looked as pretty as the picture, my cooking does not usually look like the picture!!! Tasted as good as it looked , I liked the fact that you made it the day before so could get on with the other courses knowing that the pud was safely in the fridge. Irene

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• Irene

  04 February 2009

  Irene rated this recipe

  

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• tjs

  10 October 2009

  tjs rated and commented on this recipe

  

  This is a fantastic recipe and the taste of the saffron was amazing. I served it after a curry whish was perfect as I alway struggle for dessert ideas after spicy food. Might try putting a little more ginger wine in and reduce water as the ginger taste was a little over powered by the saffron - not that it mattered though. Will def do this again.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

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, salt 0.03 g

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