Jamie Oliver

Saffron-poached pears

Saffron-poached pears

Serves 4
Cooks In2H 15M plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    339
    17%
  • Fat
    0.4g
    1%
  • Saturates
    0.0g
    0%
  • Protein
    1.1g
    2%
  • Carbs
    82.5g
    32%
  • Sugars
    82.2g
    91%

Of an adult's reference intake

Jamie Magazine
Recipe From

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
Jamie Magazine
Recipe From

Jamie Magazine

By Terry Noonan

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Tap For Ingredients

Method

  1. Peel the pears, leaving the stalk intact. Crush the cardamom pods.
  2. 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.
  3. Before serving, remove the pears and set aside to bring to room temperature.
  4. 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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Nutrition per serving
  • Calories
    339
    17%
  • Fat
    0.4g
    1%
  • Saturates
    0.0g
    0%
  • Protein
    1.1g
    2%
  • Carbs
    82.5g
    32%
  • Sugars
    82.2g
    91%

Of an adult's reference intake