Pears Poached in Saffron Syrup

Darina Allen’s recipe for pears poached in saffron syrup is beautifully fragrant, fresh and light. Even better, it’s quick and easy to make! Great with ice cream.

Cook Time	30 minutes
Passive Time	60 minutes
Servings	4 people

INGREDIENTS

200 g caster sugar but granulated sugar will do
6 green cardamom pods lightly crushed
1/4 tsp saffron threads
3 TB freshly squeezed lemon juice
425 ml water
4 firm pears

INSTRUCTIONS

Put the sugar, cardamom pods, saffron and lemon juice in a wide, shallow pan with the water. Stir to dissolve the sugar and bring to a simmer.
Peel the pears, halve and core them, and immediately put them into the simmering syrup. Cover with greaseproof paper and the lid of the pan and cook gently for 20-30 minutes, spooning the syrup over the pears every now and then.
Carefully remove the pears and arrange in a single layer in a serving dish, cut side down. Pour the syrup over them and allow to cool.
Chill in the fridge and serve very cold. These keep for several weeks, covered, in the fridge.

Pears Poached in Saffron Syrup

Saffron Threads – 8 g – All Red filaments in a traditionally-painted tin

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