Poached Pears with Saffron and Poire William

Saffron Pears with Poire William

Poached Saffron Pears with Poire William

I cooked these pears last week and here is the recipe. Poire William is a sweet pear liqueur in the brandy style.

6-8 Beurre Bosc pears

2 cups water

2 cups dry white wine

3/4 cup Poire William

2 cups caster sugar

1 vanilla bean, halved lengthwise

½ teaspoon saffron threads

chopped pistachios for garnish

Combine all the liquids with the sugar and vanilla in a saucepan, heat and stir until sugar has dissolved.

Keep the top stem on and peel the pears quickly so they do not have time to oxidise.  Using a small melon baller cut a small hole in the end.  Slice the base neatly if necessary so that the pears will stand in the saucepan.

Simmer very slowly until tender, it takes at least 1 ½ hours. Make sure you keep basting the pears in the syrup so they colour evenly.

Allow pears to cool in the syrup, and baste them again so the syrup gives a glossy coat on the pears.

Serve sprinkled with pistachios and a home made Crème Anglaise or vanilla icecream.

I sometimes add a vanilla bean to each plate.  To be thrifty, follow my lead, I use recycled vanilla beans. I had used them on previous occasion to flavour a dish and they have a second life languishing in caster sugar until I need them again.

Roz MacAllan

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