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Saffron and Honey Pears
A Sweet Delight! |
Ingredients:
| 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 |
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Directions:
- 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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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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