Heirloom Pears Poached in White Wine Saffron Syrup
Heirloom Pears Poached in White Wine Saffron Syrup
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 12 pears, preferably red anjou or beurre bosc
- 4 lemons
- 1.5kg white sugar
- 1.25L water
- 250mL white wine
- 20 strands saffron
- 2 star anise
- 1 cinnamon stick
- 1 orange
Method
- Peel the pears and, using a melon baller, scoop out the seeds from the bottom of each and discard. Place the pears in a large bowl and add enough water to cover them. Squeeze the juice from 3 of the lemons into the water and slice the squeezed halves into quarters. Add to the bowl and set aside.
- Combine the sugar, water and wine in a large saucepan and bring to the boil. Once boiling, remove about 250mL of the liquid and combine in a separate bowl with the saffron, star anise and cinnamon. Set aside to infuse
- Remove the peel from the orange and remaining lemon in strips and add to the saucepan. Cut the peeled orange and lemon in half and squeeze the juices into the pan. Remove the pears from the lemon water and place in the saucepan. Cover with a cartouche (a circle of baking paper that fits snugly in the pan, keeping the contents submerged) and gently simmer for approx. 10 mins or until the thickest part of the pear is just yielding to a knife. Once the pears are cooked, pour the mixture into a container that can be stored in the refrigerator
- Add the saffron syrup to the pears and set aside to cool.
- Serve the pears chilled or at room temperature. Store in the refrigerator for up to 5 days.
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