Poached Pears With Saffron Whipped Cream Recipes

Steps:

• Soak the saffron in warm water and leave for an hour. Dissolve the caster sugar in the water and ginger wine in a medium pan. Turn up the heat and boil for 3-4 minutes before adding the star anise and orange peel. Turn the heat to low and add the pears, peeled with stalks left on. Press scrunched greaseproof paper lightly over the pears. Cover and simmer for 30 minutes, occasionally turning.
• Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour over the pears. Cover and chill for 24 hours, turning once.
• Place each pear on a separate plate, drizzle over a little syrup. Serve with dollops of mascarpone.

Steps:

• Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes.
• Serve with whipped cream and ground cinnamon.

Steps:

• Combine wine, sugar, saffron and vanilla in a nonreactive saucepan. Bring to a boil, reduce heat and simmer, over medium heat for 5 minutes.
• Meanwhile, with a stainless steel knife, trim bottom of pears so they stand upright. Peel them, leaving an inch of the peel at the stem end. With the help of an apple corer or melon baller, cut out core and seeds, working from the bottom end.
• Add pears to poaching liquid and poach them, covered, for 8 to 10 minutes or until barely soft. 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. Remove from syrup, then reduce syrup until thickened and concentrated; cool.
• 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.

Steps:

• To make the broth, stir the pear nectar, agave nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart sauté pan over medium-high heat. Bring to a boil, then place the pear halves in the saucepan, flat side down. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
• Remove the pears from the saucepan. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes. Taste the liquid for a quick FASS check. It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
• Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
• variation
• For vanilla broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir 2 teaspoons of agave nectar into the pear nectar. Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod. Proceed with the recipe as above.
• For star anise broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of agave nectar, and 2 teaspoons of freshly squeezed lemon juice. Proceed with the recipe as above.
• rebecca's notes
• To seed and stem a pear beautifully, once it's cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds. Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem. This will remove a clean and even triangle-shaped piece where the stem and the core had been.
• You can garnish the pears with the solids from the broth. Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 225
• Total Fat: 0.2g (0g saturated, 0 g monounsaturated)
• Carbohydrates: 59 g
• Protein: 1g
• Fiber: 4g
• Sodium: 15mg

Steps:

• Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
• Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
• Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Steps:

• In a saucepan just large enough to hold pears on their sides, combine 5 cups water, vinegar, sugar, rosemary, and pepper. Bring to a boil, stirring until sugar has dissolved. Remove from heat.
• Arrange pears on their sides in a single layer in poaching liquid. Cover and simmer, turning occasionally, until tender, 25 to 30 minutes. Using a slotted spoon, carefully transfer pears to a plate. If making in advance, let pears cool; then cover and refrigerate up to 3 days.
• Bring poaching liquid to a boil; cook until slightly syrupy, deep brown in color, and reduced to 3/4 cup, 35 to 40 minutes. Strain through a fine-mesh sieve (discard solids). If storing, transfer syrup to a covered container, and refrigerate up to 3 days. (Store pears and syrup separately.)
• Serve pears chilled or at room temperature: Cut a thin slice from the bottom of each pear so it can stand upright. Place one on each of four serving plates along with vanilla ice cream, if desired. Drizzle with syrup.