Saffron-poached pears
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Serves 4
Cooks In2 hours 15 minutes plus cooling
DifficultyNot too tricky
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
Ingredients
- 4 medium pears
- 10 cardamom pods
- 320 g caster sugar
- ½ a vanilla pod
- 100 mg saffron
- 1 small stick of cinnamon
Recipe From
Jamie Magazine
By Terry Noonan
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.