- saffron, generous pinch
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 6 tbsp warm water
- 100g caster sugar
- 175ml water
- 75ml ginger wine
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 strip orange peel, pared with a peeler
- 4 medium Conference pears, peeled with stalks left on
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- dollops of mascarpone, to serve
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.
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.
Place each pear on a separate plate, drizzle over a little syrup. Serve with dollops of mascarpone.