Jamie Magazine
By Terry Noonan
Saffron-poached pears
2 hrs 15 mins plus cooling
Not Too Tricky
serves 4
Recipe From
Ingredients
4 medium pears
10 cardamom pods
320g caster sugar
½ a vanilla pod
100mg saffron
1 small stick of cinnamon
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.
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