Poached Pears With Saffron Broth Recipes

SAFFRON POACHED PEARS

Steps:

• Heat the spices, water, and vinegar: Combine water, apple cider vinegar, brown sugar, saffron, and cinnamon stick in a large pot and bring to a boil.
• Poach the pears: Add bosc pear halves to the pot and reduce liquid to a simmer. Cook for 15-20 minutes, or until pears are cooked and soft throughout. Remove pears and set aside on a serving dish.
• Reduce the sauce: Turn heat to high and reduce liquid until it forms a thick or syrupy consistency. Remove pot from heat, drizzle liquid over pears, and serve.

SAFFRON-POACHED PEARS

Steps:

• Peel the pears, leaving the stalk intact. Crush the cardamom pods.
• Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
• Before serving, remove the pears and set aside to bring to room temperature.
• Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.

SAFFRON POACHED PEARS

Steps:

• Place the saffron, sugar and salt in a small mortar and pestle. Grind them together into a powder. Add ¼ cup of freshly boiled hot water to the ground saffron-sugar mix and let it steep for about 15 minutes.
• If you don't have a mortar and pestle, place the saffron, sugar and salt in a bowl and rub the mix with the tips of your fingers to crush the saffron threads against the sugar and salt granules. Add ¼ cup of freshly boiled hot water to the ground saffron-sugar mix and let it steep for about 15 minutes.
• Place the saffron water and all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
• Bring the liquid to a simmer while stirring to make sure the honey is dissolved.
• When the liquid comes to a simmer, peel the pears and then lower them into the poaching liquid.
• Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
• When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid.
• I prefer to serve poached pears chilled, but they can be served at room temperature as well.
• Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap.
• Strain the poaching liquid to remove the orange peel and cardamom. Return the syrup to the saucepan and heat it and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
• Serve the pears on a serving plate, and brush them a little with the syrup to make the pears look shiny (optional).
• Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream, flavored with some orange extract (optional) and pistachios (optional).

SAFFRON POACHED PEARS

Steps:

• Combine wine, sugar, saffron and vanilla in a nonreactive saucepan. Bring to a boil, reduce heat and simmer, over medium heat for 5 minutes.
• Meanwhile, with a stainless steel knife, trim bottom of pears so they stand upright. Peel them, leaving an inch of the peel at the stem end. With the help of an apple corer or melon baller, cut out core and seeds, working from the bottom end.
• Add pears to poaching liquid and poach them, covered, for 8 to 10 minutes or until barely soft. Remove pan from heat and either let pears cool in poaching liquid and serve liquid as is or, cool pears in liquid for an hour only. Remove from syrup, then reduce syrup until thickened and concentrated; cool.
• Option: When cool, stuff cavity with fresh raspberries, stand pears upright in a bowl, drizzle syrup around pears and float raspberries and mint leaves over syrup.

POACHED PEARS WITH SAFFRON WHIPPED CREAM

Steps:

• Poached Pears: Core pears from bottoms, using a small melon baller or measuring spoon to scoop out seeds. Cut a round of parchment to fit inside a medium saucepan.
• Place pears in pan along with wine, sugar, orange juice and zest, cinnamon, saffron, and enough water to mostly cover pears (about 3 cups). Add vanilla seeds, then pod. Cover with prepared parchment round.
• Bring to a boil, then reduce heat to medium-low and simmer, turning pears occasionally to keep them covered with liquid, until tender (easily pierced with the tip of a knife) but not falling apart, 12 to 15 minutes, depending on ripeness and size. Using a slotted spoon, transfer pears to a large bowl; cover with parchment round from pan.
• Remove and discard vanilla pod and cinnamon. Bring poaching liquid to a boil and cook until reduced to a thin syrup, 25 to 30 minutes (you should have 1 to 1 1/2 cups). Pour syrup over pears and refrigerate, covered with plastic wrap, until cold, at least 2 hours and up to 3 days.
• Saffron Whipped Cream: In a small saucepan, heat 1/4 cup cream and saffron over medium until just barely bubbling around edges. Remove from heat and transfer to a large mixing bowl; add remaining 3/4 cup cream. Refrigerate until chilled, about 30 minutes. Add sugar and beat on medium speed until soft peaks form.
• Serve pears whole or halved in shallow bowls, with syrup and saffron whipped cream.

POACHED SAFFRON PEARS

Steps:

• Soak the saffron in warm water and leave for an hour. Dissolve the caster sugar in the water and ginger wine in a medium pan. Turn up the heat and boil for 3-4 minutes before adding the star anise and orange peel. Turn the heat to low and add the pears, peeled with stalks left on. Press scrunched greaseproof paper lightly over the pears. Cover and simmer for 30 minutes, occasionally turning.
• Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour over the pears. Cover and chill for 24 hours, turning once.
• Place each pear on a separate plate, drizzle over a little syrup. Serve with dollops of mascarpone.