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.