Saffron Poached Pears

Another autumn recipe taking advantage of the glut of beautiful fruit around at the moment.  This is a delicious pudding, and very simple to prepare.  The cardamom and saffron give a lift to the pear syrup, and the whole dish looks beautiful too.   I served it with passion fruit ice cream and Greek yoghurt.  I am indebted to James for this recipe, who found it in the Metro newspaper and recommended it to me.  I am doubly thankful to him, as the recipe arrived with his order for my book!

Saffron poached pears

Saffron Poached Pears  

6oz/180g sugar (the original quantity was 7oz/200g, but it was very sweet)

¾ pt/425ml water

6 cardamom pods, lightly crushed 

¼ tsp saffron

3 tbsp Lemon Juice

4 or 5 firm pears

Put the sugar, water, cardamom pods, saffron and lemon juice into a pan wide enough to take the pears side by side.   Stir until the sugar dissolves, then bring to simmering point.  Peel and halve the pears, removing the cores.  As you prepare each pear, drop it straight into the simmering syrup, cut side up.

Cover the pan with a circle of greaseproof paper and put the lid on top.  Simmer away gently until the pears are tender, approximately 20-30min, spooning the syrup over them every now and then.

Once the pears are cooked, lift them out of the pan using a slotted spoon and arrange them in a single layer, cut side down, in a serving dish.   If the syrup is quite thick, pour over the top.   Alternatively, you can reduce the syrup by boiling it for longer so it thickens slightly.  Don’t cook it for too long, or the syrup will caramelise.  Serve chilled.  This compote keeps for several weeks, covered, in the fridge.