Saffron Poached Pears Recipe
Active Prep: 10 min
Cook: 45 min
- 1 1/2 cups water
- 1 cup sugar
- 1 1/2 cups Sauvignon blanc
- 1 tsp. Madagascar Vanilla Bean Paste
- 1/2 tsp. Ground Inner Cardamom Seeds
- 1/8 tsp. Powdered Spanish Saffron
- 4 Bosc pears, peeled
- 1 tsp. Saffron Salt*
- 4 sprigs of mint, for garnish
- crème fraîche, for garnish
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Choose firm pears so they hold their shape during the cooking process.
*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
Combine water and sugar in a medium saucepan. Bring to a simmer over medium heat, stirring regularly. Add wine, vanilla bean paste, cardamom, and powdered saffron. Simmer while continuing to stir occasionally for an additional 5 min. Cut bottoms of pears so they are flat and can stand upright for serving. Add pears to poaching liquid. Rotate pears frequently in pot, allowing liquid to come into contact with all surfaces of the pear. Cook for about 25 min., or until the surface of the pear is tender and has taken on a golden hue. Remove pears from liquid. Continue to simmer the poaching liquid until it reduces to a syrupy consistency, about 10 min. Pour syrup over the pears and sprinkle with Saffron Salt. Serve with a dollop of crème fraîche and a sprig of mint.
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