By milofish1214 8:48 AM
4 medium pears 10 cardamom pods 320 g caster sugar ½ a vanilla pod 100 mg saffron 1 small stick of cinnamon Method
- Peel the pears, leaving the stalk intact. Crush the cardamom pods.
- Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
- Before serving, remove the pears and set aside to bring to room temperature.
- Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.
Related Posts:
Fried cox apples with cinnamon sugar“Full of crunch, bite and juice, cox’s orange pippins apples are as good for cooking as they are eaten raw. ” 250 g unsalted butter 4 Cox orange pippin apple 1 lemon 4 tablespoons caster sugar 1 teaspoon ground cinna… Read More
Citrus-poached pears“This is the perfect Valentine's day dessert as it's straightforward to make, but has real wow-factor. ” 1 lemon 1 orange 1 stick of cinnamon (or cloves, allspice, star anise or a combination) 200 g granulated sugar … Read More
Vegan chocolate brownies“Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat ” 5 tablespoons sunflower oil , plus extra for greasing 200 g dairy-free dark chocolate 170 g self-raising flour 3 heaped teaspoons coc… Read More
Vegan chocolate, cherry & honeycomb parfait“Being a vegan doesn’t mean you can’t create knockout puddings. This dark chocolate, honeycomb, almond and berry dessert is even better than it sounds ” 200 g dark dairy-free chocolate 85 g blanched almonds 150 g dairy-f… Read More
Pistachio, yoghurt & elderflower cake 250 g butter , plus extra for greasing 250 g sugar 150 g pistachios , plus extra to decorate 100 g ground almonds 200 g polenta 1 teaspoon gluten-free baking powder 2 tablespoons Greek-style yoghurt 3 large fre… Read More
0 comments:
Post a Comment