Pears Poached with Saffron

Submitted by Nobility_Cuisine on Sun, 10/06/2013 - 16:24.


15 fl oz (425 g) water
7 oz (200 g) sugar
6 crushed cardamom pods
10 saffron threads (1/4 tsp)
3 tbsp lemon juice
4 hard pears


Peel the pears, cut tnem into halves, and remove the cores.

Pour the water into a wide, shallow pan, put the sugar, cardamom, saffron, and lemon juice into the pan.

Stir to dissolve sugar, and bring to simmer.

Put each half of pear into the pan, cut side up.

Cover the pan with a piece of parchment paper, and put the lid on top.

Boil with a very low heating until the pears are tender, for about 20-30 minutes.

Spoon the syrup over them periodically to make sure pears's tops are covered by syrup.

When pears are ready, carefully lift the pears out of the pan, and place them on a serving dish, cut side down.

Pour the syrup over the top.


You can reduce the syrup slightly after the pears have been removed to a serving dish.

Do not caramelise syrup!

Serve chilled.
You may keep the pears in a refrigerator, covered, for some weeks.