POACHED PEARS WITH SAFFRON WHIPPED CREAM
An easy and elegant fall dessert, pears are poached in dry white wine and a delicious bouquet of vanilla, orange, cinnamon, and a pinch of saffron. Serve it simply, with a dollop of lightly sweetened saffron whipped cream on the side.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Yield Serves 4
Number Of Ingredients 10
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.
PASTRY NESTS WITH POACHED PEARS AND FETA AND SAFFRON CREAM
These pastry nests may look rather composed and restaurant-like, but don't be put off. It's just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature). That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving. The joy of calling something a nest is that it does not need to look perfectly neat and intact. A stray strand of pastry here and there is absolutely fine. Kataifi pastry can be found in the freezer section at Middle Eastern supermarkets.
Provided by Yotam Ottolenghi
Categories pastries, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Poach the pears: Place sugar, spices, lemon zest and 2 tablespoons lemon juice in a small saucepan. Add 3 cups/700 milliliters water and bring to a boil over high heat. Once sugar has dissolved, add the pears, reduce the heat to medium-low and simmer, covered, for 15 to 20 minutes (depending on the ripeness of the pears), until they are soft all the way through. Set aside until slightly cool, then lift the pears out of the syrup and quarter them lengthwise. Remove the core and stalks and discard; return pears to the syrup to infuse overnight, or if that isn't possible, for at least 3 hours. (The longer they infuse in the syrup the more color they will take on from the saffron.)
- Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a baking sheet with parchment paper and set aside.
- Make the nests: Place the kataifi pastry in a medium bowl and gently separate the strands. Pour the melted butter over and mix together well, using your hands to make sure all the strands are coated. Separate the pastry into 8 equal portions and then form each into nests that are a scant 3 inches/7 centimeters wide, piling the pastry up on the sides so the edges are taller than the base. Arrange nests about 1 inch/2.5 centimeters apart on the baking sheet and bake for 20 to 22 minutes, until golden brown and crisp, rotating the sheet halfway through. Set aside to cool.
- Make the feta and saffron cream: Place mascarpone, feta, sugar, saffron and its water in the bowl of a stand mixer fitted with the whisk attachment. Whisk until combined and smooth, then add heavy cream. Continue to whisk for 1 to 2 minutes, until light and thick. Transfer cream into a piping bag (if you have one) and set aside.
- Remove the pears from the syrup and reserve. Strain the liquid into a clean saucepan and add honey. Bring to a boil over high heat and cook for 10 to 15 minutes, or until the mixture is thick and you have about 1/2 cup syrup left. Remove from heat, stir in 1 tablespoon lemon juice and set aside to cool.
- When ready to serve, cut each pear quarter into 3 longish segments. Place 2 pieces of pear in the middle of each nest and then pipe (or spoon) about 1/4 cup cream on top. Place 1 slice of pear on top of the cream, so that it sticks up, and sprinkle each portion with a teaspoon of slivered pistachios. Drizzle a teaspoon or two of syrup over each of the nests and serve. Reserve remaining syrup for another purpose, such as drizzling over yogurt.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 165 milligrams, Sugar 26 grams, TransFat 0 grams
POACHED SAFFRON PEARS
Try infusing pears with the taste of saffron to make a unique and tasty pudding
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199 calories, Fat 1 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
VANILLA & WHITE WINE POACHED PEARS
Make a batch of poached pears and store them in jars to give as part of a homemade Christmas hamper. They go beautifully with ice cream or hot chocolate sauce
Provided by Cassie Best
Time 45m
Yield Makes 2 x 1-litre jars (serves 8)
Number Of Ingredients 8
Steps:
- Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
- Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
- Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.
Nutrition Facts : Calories 143 calories, Fat 0.2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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