Pears In Honey Saffron Recipes
PEARS IN HONEY & SAFFRON
Make and share this Pears in Honey & Saffron recipe from Food.com.
Provided by Kats Mom
Categories Dessert
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the pears leaving stems in tact.
- Put the honey and lemon juice in a heavy saucepan (one into which the pears will fit snugly) and place over a moderate heat.
- Stir until the honey has melted then add the water and spices.
- Keep stirring until the liquid comes to a boil, then turn down the heat and leave to simmer for 5 minutes.
- Add the pears to the liquid and simmer for 20 minutes, turning carefully halfway through and basting pears regularly with the sauce.
- Leave pears to cool in the syrup before serving.
Nutrition Facts : Calories 130.7, Fat 0.2, Sodium 3.6, Carbohydrate 35.1, Fiber 5.2, Sugar 25.1, Protein 0.7
GOLDEN SAFFRON PEAR CHUTNEY
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! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)
Provided by French Tart
Categories Pears
Time 1h20m
Yield 2 1lb jars
Number Of Ingredients 14
Steps:
- Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
- Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
- (It should be thick enough to coat the back of a spoon and not be too runny.).
- Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
- Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
- It is better eaten after 1-2 months.
- This chutney keeps for up to 2 years.
Nutrition Facts : Calories 1530.3, Fat 3.3, SaturatedFat 0.8, Sodium 2411.9, Carbohydrate 365.2, Fiber 38.4, Sugar 257.4, Protein 11.9
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