Saffron Poached Pears

1. 1

   Combine wine, sugar, saffron and vanilla in a nonreactive saucepan.

2. 2

   Bring to a boil, reduce heat and simmer, over medium heat for 5 minutes.

3. 3

   Meanwhile, with a stainless steel knife, trim bottom of pears so they stand upright.

4. 4

   Peel them, leaving an inch of the peel at the stem end.

5. 5

   With the help of an apple corer or melon baller, cut out core and seeds, working from the bottom end.

6. 6

   Add pears to poaching liquid and poach them, covered, for 8 to 10 minutes or until barely soft.

7. 7

   Remove pan from heat and either let pears cool in poaching liquid and serve liquid as is or, cool pears in liquid for an hour only.

8. 8

   Remove from syrup, then reduce syrup until thickened and concentrated; cool.

9. 9

   Option: When cool, stuff cavity with fresh raspberries, stand pears upright in a bowl, drizzle syrup around pears and float raspberries and mint leaves over syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.