Poached saffron pears

Poached saffron pears

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(6 ratings)

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Cooking time

Ready in 35-45 minutes, plus overnight marinating

Skill level

Easy

Servings

Serves 4

Try infusing pears with the taste of saffron to make a unique and tasty pudding

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
199
protein
1g
carbs
36g
fat
1g
saturates
0g
fibre
3g
sugar
26g
salt
0.03g

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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Method

  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.

Recipe from Good Food magazine, March 2004

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Comments

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rgupta1's picture
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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?

blondie828's picture
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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

tsearle's picture
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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.

tooty10's picture
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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

emily84's picture
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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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