SAFFRON POACHED PEARS

Poached pears have been charming taste buds since, like, forever! Originating from European kitchens, especially the fancy French and Italian ones, this dessert was a clever way to turn humble pears into something fit for royalty. Back in the day, people simmered pears gently in wine, spices, and sugar, transforming a simple fruit into a luscious, tender treat that whispers sweet nothings to your palate.

Now, why do I absolutely adore poaching pears in saffron? Because it’s like giving these beauties a golden, aromatic bath. Saffron, with its subtle floral and honeyed notes, adds a vibrant splash of sunshine to the poaching liquid, making each bite not just delicious but downright regal. Plus, that gorgeous saffron infused hue is Instagrammable gold.

This dessert is the absolute hero of any dinner party. It’s light, elegant, and surprisingly easy to whip up, meaning you get to spend less time stressing in the kitchen and more time chatting with your mates. Serve your saffron poached pears with a dollop of creamy Greek yoghurt or with some vanilla ice cream, and watch everyone’s eyes light up like it’s the best thing since sliced bread.

SAFFRON POACHED PEARS

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SAFFRON POACHED PEARS 〰️

1 litre white wine

2 cups sugar

1 lemon (juice and peel)

1 vanilla bean

100mg saffron

2 fresh bay leaf

4 pears (buerre bosc pears)

In a medium sized pot (you don’t want the pot to big, medium is better so you don’t need to add too much liquid), add in white wine, sugar, lemon peel, lemon juice, 1 vanilla bean (seeds scraped out and skin added in as well), saffron and bay leaf and place on low heat and allow to come to simmer.

As it simmers peel the pears and slice the bottoms to flatten. Once poaching liquid hits a high simmer, lower heat and add in the pears. Top with enough water to cover the pears just. Add a cartouche on top and allow to gently simmer for 40-50 minutes. A toothpick should easily pierce through when cooked through its thickest part.

Once pears are cooked, allow to sit for as long as possible. Then remove pears and simmer down the poaching liquid slowly to create the most incredible syrup known to human. Once syrup is thickened up, place poached pears on plate and spoon syrup over the top. Syrup also works great in cocktails, so bottle up the leftover and pop into the fridge and it can last up to a year.