POACHED PEARS WITH SAFFRON BROTH

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Poached Pears with Saffron Broth image

Categories     Side     Pear     Saffron     Simmer     Boil

Yield serves 4

Number Of Ingredients 9

Saffron Broth:
4 cups pear nectar
1/4 teaspoon agave nectar
Zest of 1 lemon, in long pieces
4 inches peeled fresh ginger, cut into 1/4-inch pieces
4 teaspoons maple syrup
Generous pinch of saffron (12 to 15 threads)
2 ripe but firm pears, preferably Bosc or Comice, peeled, cut in half, seeded, and stemmed
Pistachio Cream (page 181) or Cashew Cream (page 180), for serving (optional)

Steps:

  • To make the broth, stir the pear nectar, agave nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart sauté pan over medium-high heat. Bring to a boil, then place the pear halves in the saucepan, flat side down. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
  • Remove the pears from the saucepan. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes. Taste the liquid for a quick FASS check. It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
  • Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
  • variation
  • For vanilla broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir 2 teaspoons of agave nectar into the pear nectar. Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod. Proceed with the recipe as above.
  • For star anise broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of agave nectar, and 2 teaspoons of freshly squeezed lemon juice. Proceed with the recipe as above.
  • rebecca's notes
  • To seed and stem a pear beautifully, once it's cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds. Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem. This will remove a clean and even triangle-shaped piece where the stem and the core had been.
  • You can garnish the pears with the solids from the broth. Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
  • storage
  • Store in an airtight container in the refrigerator for 3 to 5 days.
  • nutrition information
  • (per serving)
  • Calories: 225
  • Total Fat: 0.2g (0g saturated, 0 g monounsaturated)
  • Carbohydrates: 59 g
  • Protein: 1g
  • Fiber: 4g
  • Sodium: 15mg

Theresa Miller
mt15@gmail.com

I'm not a fan of saffron, but I still enjoyed this dish.


david chaukr
c_d@gmail.com

This recipe is a great way to use up leftover wine.


Md Anower Sagor
s96@yahoo.com

I made this dish for a potluck and it was a huge hit.


Grace Urum
grace-urum@gmail.com

This recipe is a great way to get your kids to eat fruit.


Ariza Torres Villegas
villegasa@gmail.com

I served this dish with a dollop of whipped cream.


Jatt Brand
b.jatt@gmail.com

I used a mixture of red and green pears for this recipe.


Muzammal Romeo
rmuzammal@gmail.com

I added a little bit of honey to the poaching liquid to make it sweeter.


Anju Shah
s-a55@hotmail.com

The poaching liquid can be used to make a delicious sauce for the pears.


Asma Axmad
a_asma6@hotmail.com

This dish is perfect for a special occasion or a romantic dinner.


Youssef Shaban
youssef-shaban@gmail.com

I highly recommend this recipe to anyone who loves pears or saffron.


Marlene Mata
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This recipe is a keeper! I will definitely be making it again and again.


Ranasunny Ranasunny
ranasunny_r90@yahoo.com

I love the combination of pears and saffron. It's such a unique and delicious flavor combination.


NoobyPlayz
noobyplayz@hotmail.com

This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.


Nik Vast
nvast@aol.com

I'm not a huge fan of pears, but I really enjoyed this dish. The saffron broth was so flavorful that it really elevated the pears.


Md Kiddie
k.m@aol.com

This recipe is a great way to use up leftover pears. I had a few pears that were starting to get soft, and this was the perfect way to use them up.


Rakib 3
r-3@gmail.com

I made this for a dinner party and it was a huge hit! Everyone loved the delicate flavor of the pears and the saffron broth.


Rafay Kayani
r@hotmail.fr

The poaching liquid was so fragrant and flavorful, and it really infused the pears with a beautiful color and taste.


Umar Zahid
umar-z@yahoo.com

This dish was an absolute delight! The pears were perfectly poached, and the saffron broth was incredibly flavorful. I would definitely recommend this recipe to anyone looking for a delicious and elegant dessert.