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.