Poached Saffron Pears Food

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SAFFRON-POACHED PEARS



Saffron-poached pears image

Provided by Terry Noonan

Categories     Desserts     Jamie Magazine     Fruit     Christmas     Dinner Party     Dinner for two

Time 2h15m

Yield 4

Number Of Ingredients 6

4 medium pears
10 cardamom pods
320 g caster sugar
½ a vanilla pod
100 mg saffron
1 small stick of cinnamon

Steps:

  • Peel the pears, leaving the stalk intact. Crush the cardamom pods.
  • Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
  • Before serving, remove the pears and set aside to bring to room temperature.
  • Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.

Nutrition Facts : Calories 339 calories, Fat 0.4 g fat, SaturatedFat 0.0 g saturated fat, Protein 1.1 g protein, Carbohydrate 82.5 g carbohydrate, Sugar 82.2 g sugar, Sodium - g salt, Fiber - g fibre

SAFFRON POACHED PEARS



Saffron Poached Pears image

Saffron Poached Pears, a simple and seasonal fall and winter baked fruit dessert with saffron, apple cider vinegar, cinnamon, and brown sugar. This delicious and easy recipe proves saffron isn't just for savory foods!

Categories     Desserts + Sweets

Time 20m

Number Of Ingredients 6

4 whole bosc pears (peeled and halved)
4 cups water
½ cup apple cider vinegar (or apple juice)
¼ cup brown sugar
½ teaspoon saffron
1 whole cinnamon stick

Steps:

  • Heat the spices, water, and vinegar: Combine water, apple cider vinegar, brown sugar, saffron, and cinnamon stick in a large pot and bring to a boil.
  • Poach the pears: Add bosc pear halves to the pot and reduce liquid to a simmer. Cook for 15-20 minutes, or until pears are cooked and soft throughout. Remove pears and set aside on a serving dish.
  • Reduce the sauce: Turn heat to high and reduce liquid until it forms a thick or syrupy consistency. Remove pot from heat, drizzle liquid over pears, and serve.

Nutrition Facts : ServingSize 1 serving (1 pear), Calories 67 kcal, Carbohydrate 17 g, Protein 1 g, Sodium 17 mg, Fiber 1 g, Sugar 16 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g

POACHED PEARS WITH SAFFRON WHIPPED CREAM



Poached Pears with Saffron Whipped Cream image

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

4 firm but ripe Bosc pears (about 2 pounds), stems intact, peeled
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup sugar
1/4 cup fresh orange juice, plus 4 strips peeled zest (from 2 oranges)
1 cinnamon stick
1 pinch saffron, crushed (1/8 teaspoon)
1/2 vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract or paste
1 cup heavy cream
1 pinch saffron, crushed (1/8 teaspoon)
1 to 2 tablespoons confectioners' sugar (or to taste)

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.

POACHED PEARS WITH SAFFRON BROTH



Poached Pears with Saffron Broth image

Categories     Side     Pear     Saffron     Simmer     Boil

Yield serves 4

Number Of Ingredients 9

Saffron Broth:
4 cups pear nectar
1/4 teaspoon agave nectar
Zest of 1 lemon, in long pieces
4 inches peeled fresh ginger, cut into 1/4-inch pieces
4 teaspoons maple syrup
Generous pinch of saffron (12 to 15 threads)
2 ripe but firm pears, preferably Bosc or Comice, peeled, cut in half, seeded, and stemmed
Pistachio Cream (page 181) or Cashew Cream (page 180), for serving (optional)

Steps:

  • To make the broth, stir the pear nectar, agave nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart sauté pan over medium-high heat. Bring to a boil, then place the pear halves in the saucepan, flat side down. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
  • Remove the pears from the saucepan. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes. Taste the liquid for a quick FASS check. It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
  • Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
  • variation
  • For vanilla broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir 2 teaspoons of agave nectar into the pear nectar. Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod. Proceed with the recipe as above.
  • For star anise broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of agave nectar, and 2 teaspoons of freshly squeezed lemon juice. Proceed with the recipe as above.
  • rebecca's notes
  • To seed and stem a pear beautifully, once it's cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds. Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem. This will remove a clean and even triangle-shaped piece where the stem and the core had been.
  • You can garnish the pears with the solids from the broth. Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
  • storage
  • Store in an airtight container in the refrigerator for 3 to 5 days.
  • nutrition information
  • (per serving)
  • Calories: 225
  • Total Fat: 0.2g (0g saturated, 0 g monounsaturated)
  • Carbohydrates: 59 g
  • Protein: 1g
  • Fiber: 4g
  • Sodium: 15mg

POACHED PEARS IN SAFFRON CITRUS SYRUP



Poached Pears in Saffron Citrus Syrup image

Make and share this Poached Pears in Saffron Citrus Syrup recipe from Food.com.

Provided by Katanashrp

Categories     Dessert

Time 40m

Yield 4 pears, 4 serving(s)

Number Of Ingredients 6

1 vanilla bean, split lengthwise
1/2 teaspoon saffron thread, firmly packed
3/4 cup superfine sugar
2 teaspoons lemon rind, grated
4 pears, peeled
biscotti, to serve

Steps:

  • Place the first 4 ingredients in a large saucepan with 2 cups of water.
  • Heat, stirring, over low heat until the sugar has dissolved.
  • Bring to the boil, then reduce to a gentle simmer.
  • Add the pears and cook, covered for 12-15 minutes, turning them halfway through.
  • Remove pears from liquid, and bring it back to boil, uncovered.
  • Cook for 8-10 minutes or until the syrup has reduced by half.
  • Remove the vanilla bean and drizzle syrup over the pears.
  • Serve with biscotti.

POACHED SAFFRON PEARS



Poached saffron pears image

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

saffron , generous pinch
6 tbsp warm water
100g caster sugar
175ml water
75ml ginger wine
1 star anise
1 strip orange peel , pared with a peeler
4 medium Conference pears , peeled with stalks left on
dollops of mascarpone , to serve

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

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