Recipe: Perfect Saffron Pears

Delicious, fresh and tasty.

Saffron Pears. Saffron poached pears are perfect for holiday entertaining! These Cardamom and Saffron Poached Pears are just as flavorful as red wine poached pears, and just as easy to make! Saffron pears are a great spin on your traditional poached pear recipe.

Saffron Pears This delicious poached pears go great with pear and almond meringue dessert. Search triple tested recipes from the Good Housekeeping Cookery Team. Combine all the ingredients, except the pears, in a saucepan in which the pears will fit snugly upright. You can cook Saffron Pears using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Saffron Pears

  1. Prepare 6 of pears.
  2. It's 2 pinch of saffron.
  3. It's 3 slice of fresh ginger.
  4. It's 150 grams of brown or muscovado sugar.
  5. It's 2 cup of water.
  6. It's 1 cup of Chardonnay (white wine).

A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears.and, I slipped a bit of saffron in for good measure! Gordon Ramsay's recipe for saffron poached pear with mint and cardamon custard. on The F Word. A bold, modern and mischievous take.

Saffron Pears step by step

  1. Peel the pears but leave stem on..
  2. In a pan prepare the syrup by bringing to boil the rest of ingredients. Once the syrup starts boiling add the pears to slowly cook on a lower heat for 30 minutes. You should check if the pears retain their shape and do not become overcooked..
  3. Serve when cooled. You can keep them in the fridge within a glass jar..

Saffron is a colour resembling the colour of the tip of the saffron crocus thread, from which the spice saffron is derived. Saffron Poached Pears, a simple and seasonal fall and winter baked fruit dessert with saffron, apple cider vinegar, cinnamon, and brown. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced. Saffron is one of the rarest spices in the world, and is used commonly in Spanish paella, Italian risotto, French bouillabaisse, Arabic lamb, Italian sauces.