Poached saffron pears

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• 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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• Sunshiner

  03 October 2010

  Sunshiner rated this recipe

  

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• Blondie

  30 October 2010

  Blondie rated and commented on this recipe

  

  I did as tjs susgested and added more ginger wine (100mls total) and found the flavours were well balanced. Would add slightly less sugar next time (and there will be a next time) as I found once I reduced the syrup it was a bit too sweet. Though this could have been due to the increased ginger wine. So easy and delicious. Make sure you serve this at room temperature to make the most of the flavour

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• Rakhi Gupta

  28 March 2012

  Rakhi Gupta rated and commented on this recipe

  

  Great recipe, very tasty. But I would like to serve them warm, what is the best way to reheat them after they are prepared the day before?

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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

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

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