Ingredients
- 4 cups water
- 1 vanilla bean
- 1 to 2 teaspoons saffron
- 3/4 cup (170 gr) sugar
- juice of one lemon
- 4 pears
Directions
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Peel the pears and sprinkle them with the lemon juice and set them aside while you prepare the poaching liquid.
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Note: I don’t core the pears in this dessert, I would do it if they were filled, I like eating around the core but feel free to do so.
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In a large pot or deep saucepan, combine the water, saffron and sugar. Split open the vanilla bean and scrape the seeds out of the pod with a paring knife. Add the seeds and pods to the water and sugar mixture. Bring to boil over medium high heat, stirring a couple of times to make sure the sugar is dissolved. Bring down to a simmer and add the pears with the lemon juice.
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Cover the pot and cook the pears 10-12 minutes, turning them halfway through to make sure they cook evenly and all the way through (insert a toothpick to check).
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Remove the pears from the liquid and set them aside in deep serving plates or small ramequins.
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Simmer the poaching liquid until it reduces by half, about 10 minutes. Remove the vanilla bean and pour the syrup over the pears and serve either hot or room temperature.
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I like mine plain but fee free to add some ice cream or whipped cream.