Poached Saffron Pears
I recently discovered I have a pear allergy. I laugh in your face food allergy! Actually I itch all over and break out in hives, so yeah you win food allergy.
But food allergies don’t stop my culinary adventures. I just wear gloves and we’re good to go. There is something in the skin I’ve found that makes me break out in hives, so yeah, no more raw pears. That’s despite them being very nutritious for you. In fact they are supposed to be one of the least allergenic things you can eat.
So anyways poached pears are very in and they can be a really nice light dessert paired with vanilla ice cream. So what I did was add a little Persian spin to the dish by adding orange blossom water and saffron to give it a great flavor. I like to core the pear, because cores while harmless are an annoyance to the eater.
Recipe
Ingredients
6 Cored Peeled Pears
2 Cups of Sugar
2 Tsp. Crushed Saffron
1 Tsp. Orange Blossom Water
1 Tbsp. Vanilla
6 Cups of Water
Method
Place the pears into a large pot, then add your sugar, saffron, orange blossom water, and vanilla. Then pour your water over the pears, and cook on a medium heat for 1 to 2 hours. You want to cook the pears just long enough so they are soft but not mushy. If you’d like the syrup to be thicker, cook everything but the pears first for about 45 minutes, then add your pears.
Enjoy with some vanilla ice cream.
- 6 Cored Peeled Pears
- 2 Cups of Sugar
- 2 Tsp. Crushed Saffron
- 1 Tsp. Orange Blossom Water
- 1 Tbsp. Vanilla
- 6 Cups of Water
- Place the pears into a large pot, then add your sugar, saffron, orange blossom water, and vanilla. Then pour your water over the pears, and cook on a medium heat for 1 to 2 hours. You want to cook the pears just long enough so they are soft but not mushy. If you’d like the syrup to be thicker, cook everything but the pears first for about 45 minutes, then add your pears.
- Enjoy with some vanilla ice cream.
