Saffron-poached pears

Name: Saffron-poached pears
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 medium pears; 10 cardamom pods; 320 g caster sugar; ½ a vanilla pod; 100 mg saffron; 1 small stick of cinnamon

Serves 4

Cooks In2 hours 15 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Fruit Christmas Dinner Party Dinner for two Desserts

Nutrition per serving

Calories 339 17%
Fat 0.4g 1%
Saturates 0.0g 0%
Sugars 82.2g 91%
Salt -g 0%
Protein 1.1g 2%
Carbs 82.5g 32%
Fibre -g -

Of an adult's reference intake

Jamie Magazine

By Terry Noonan

Tap For Method

Ingredients

4 medium pears
10 cardamom pods
320 g caster sugar
½ a vanilla pod
100 mg saffron
1 small stick of cinnamon

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Terry Noonan

Tap For Ingredients

Method

Peel the pears, leaving the stalk intact. Crush the cardamom pods.
Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
Before serving, remove the pears and set aside to bring to room temperature.
Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.