Saffron pears
1 kg firm very small pears
1 orange
couple drops orange oil
300g sugar
1g saffron threads
1 vanilla pod
about 1 litre water
Boil water, sugar, saffron, vanilla, orange peel, oil and juice into a syrup. That takes about 5 to 10 minutes until all sugar has melted and saffron has released its aromas.
Peel the pears, keeping them intact. Poach pears in the syrup for about 20-30 minutes, depending on size. When pears start to soften slightly, lift pears into sterilised jars or just let cool in the syrup.
Serve with dessert or cheese and crackers.
you are right, it is beautiful. Here in Italy we are still waiting on it, but we already have plenty of pears to poach --like these. Lovely images.
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