Description
These sweet and tender poached pears with honey and pistachios look beautiful as the saffron releases the golden yellow colour tones during poaching.
Ingredients
Scale
- 1/2 tsp Saffron threads
- 700ml Water
- 175g Sugar
- 2 slices Young ginger
- lemon zest from one lemon
- 3 tbsp Lemon juice
- 4–5 medium size Firm pears, peeled with stalks left on
Instructions
- Combine water, sugar, lemon zest, lemon juice, ginger and saffron in a medium size pot. Turn up heat and stirring until sugar dissolves. Peel pears with stalks left on and into the saffron liquid and cover with lid. Simmer for about 30-40 minutes, turning occasionally until pears are tender but not mushy. (test pear with a skewer).
- Remove with a slotted spoon and transfer to a bowl. Increase heat and boil poaching liquid reduce to almost half.
- Pour syrup over pears, leave to cool and chill for few hours or till next day.
- To serve, place poached pear on serving plate, drizzle over a little saffron syrup and garnish with some chopped pistachio nuts.