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Greek Food - Recipe: Saffron and Honey Pears

  Saffron and Honey Pears
A Sweet Delight!

1 1/4 Cup Caster Sugar
6 Tablespoon Honey (Clear)
1 Whole Lemons
1 Whole Oranges
8 Whole Pears (Slightly under ripe)
2 Pinch Saffron (Saffron Strands)
2 Cup Water
  • Steep the saffron stands in 2 Tablespoons boiling water for 5 minutes.
  • Meanwhile, peel the zest from the lemon and orange in thin strips using a swivel vegetable peeler.
  • Squeeze the juice from the lemon.
  • Place the orange and lemon zest in a large saucepan with the caster sugar and water.
  • Bring slowly to a boil, stirring until the sugar is dissolved.
  • Reduce the heat and simmer gently for about 2-3 minutes.
  • Add the saffron strands with their soaking water and the honey.
  • Peel the pears with a swivel vegetable peeler.
  • Using the end of the peeler or the tip of a small sharp knife, remove the core from the base.
  • Leave the stalks in place for decoration.
  • Add the pears to the saffron honey syrup and bring to the boil.
  • Reduce the heat, cover the pears with a wetted, crumpled sheet of greaseproof paper to hold them under the syrup, cover the pan and simmer for about 30 minutes, turning the pears occasionally, until tender.
  • Remove the pears with a slotted spoon and place in a large jar with a tight-fitting lid (ideally a Kilner-type jar).
  • Boil the syrup for 10 minutes to thicken slightly and pour over the pears.
  • Leave until quite cold before serving.
  • To serve: Home-made crème brulee or a fifty-fifty mixture of marscapone to whipped double cream, sweetened with vanilla sugar

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