Ingredients
Poached Pears
- 4 Bosc or Anjou pears peeled and halved
- 4 cups water
- ½ cup honey @localhivehoney
- ¼ teaspoon saffron threads
- 1 teaspoon vanilla paste or 1 whole vanilla bean split and scraped (@thecasamarket)
- 2 strips lemon peel
- 1 tablespoon lemon juice
- Pinch of kosher salt
To Finish
- 2 tablespoon Bona Furtuna extra virgin olive oil EVOO
- 2 tablespoon crushed pistachios or toasted almonds optional
- Pinch of flaky sea salt
Method
Prepare the Poaching Liquid
- In a large saucepan, combine water, honey, saffron, vanilla bean (pod and seeds), lemon peel, lemon juice, and a pinch of salt.
- Bring to a simmer over medium heat, stirring until honey dissolves and the saffron begins to infuse.
Poach the Pears
- Gently lower the peeled, halved pears into the simmering liquid.
- Cover with a round of parchment paper or a lid slightly ajar to keep the pears submerged.
- Simmer gently for 20–25 minutes, or until pears are fork-tender.
- Remove from heat and let the pears cool in the liquid for at least 15–20 minutes.
Reduce the Syrup
- Remove the pears and bring the poaching liquid to a boil.
- Reduce until syrupy (about 15 minutes), then strain out solids and finish with fresh lemon juice to taste
4. To Finish
- Plate the pear halves cut-side up or down.
- Spoon over a bit of the saffron syrup.
- Drizzle with a generous pour of EVOO
- Garnish with crushed pistachios or toasted almonds and a pinch of flaky sea salt.