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Poached Pears In Saffron Citrus Syrup

A recipe from the Good Food collection.

Ingredients

Poached Pears In Saffron Citrus Syrup
Poached Pears In Saffron Citrus Syrup
1 vanilla bean, split lengthways
½ teaspoon firmly packed saffron threads
¾ cup (185 g) caster sugar
2 teaspoons grated lemon rind
4 pears, peeled
whipped cream, to serve (optional)
biscotti, to serve (optional)

Method

 

  1. Place the vanilla bean, saffron threads, sugar, lemon rind and 2 cups (500 ml) water in a large saucepan and mix together well. Heat, stirring, over low heat until the sugar has dissolved. Bring to the boil, then reduce to a gentle simmer.
  2. Add the pears and cook, covered, for 12–15 minutes, or until tender when tested with a metal skewer. Turn the pears over with a slotted spoon halfway through cooking. Once cooked, remove from the syrup with a slotted spoon.
  3. Remove the lid and allow the saffron citrus syrup to come to the boil. Cook for 8–10 minutes, or until the syrup has reduced by half and thickened slightly. Remove the vanilla bean and drizzle the syrup over the pears. Serve with whipped cream and a couple of pieces of biscotti.

 

Cook's File

NOTE: Biscotti are available in a wide variety of flavours. You can buy biscotti at gourmet food stores, delicatessens and good supermarkets.

Nutrition Per Serve

 

Protein 0.5 g;
Fat 0 g;
Carbohydrate 70 g;
Dietary Fibre 4.5 g;
Cholesterol 0 mg;
1155 kj (276 cal)
Main ingredient:
Pear
Cuisine:
Contemporary
Course:
Dessert

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