Name: Poached saffron pears
Total time: 45 min
Yield: 4
Cuisine: British
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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Poached saffron pears

Poached saffron pears

Roopa Gulati

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Serves 4

Easy

Total time: 45 mins

Ready in 35-45 minutes, plus overnight marinating

A star rating of 5 out of 5.6 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal199
fat1g
saturates0g
carbs36g
sugars26g
fibre3g
protein1g
salt0.03g

low

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.6 ratings

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