Poached saffron pears

Poached saffron pears

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(6 ratings)

Ready in 35-45 minutes, plus overnight marinating


Serves 4
Try infusing pears with the taste of saffron to make a unique and tasty pudding

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal199
  • fat1g
  • saturates0g
  • carbs36g
  • sugars26g
  • fibre3g
  • protein1g
  • salt0.03g
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  • 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

    Star anise

    star an-eese

    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


  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.

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Comments, questions and tips

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28th Mar, 2012
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?
30th Oct, 2010
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
10th Oct, 2009
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.
2nd Feb, 2009
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
26th Jan, 2009
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.
10th Jan, 2019
how far ahead can I make these pears? Do they freeze, please?
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. We wouldn't recommend freezing this dish but you can prepare it up to two days ahead.
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