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Three slices of poached pear are arranged on a beige plate, topped with chopped pistachios and drizzled with golden syrup and orange sauce. A green-labeled bottle appears partially in the upper right corner.

EVOO & Saffron Poached Pears with Vanilla Bean

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Juicy pears are poached in a golden saffron-vanilla syrup until tender, then finished with a lush drizzle of EVOO for richness and shine. A refined dessert finished with crushed pistachios or toasted almonds and a pinch of flaky sea salt.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dessert
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

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
  • 1 Pinch kosher salt
To Finish
  • 2 tablespoon Bona Furtuna extra virgin olive oil EVOO
  • 2 tablespoon crushed pistachios or toasted almonds optional
  • 1 Pinch flaky sea salt

Equipment

  • Large saucepan
  • Serving platter or shallow bowls
  • Fine Mesh Strainer
  • Slotted spoon
  • Paring knife and peeler
  • Wooden Spoon

Method
 

Prepare the Poaching Liquid
  1. In a large saucepan, combine water, honey, saffron, vanilla bean (pod and seeds), lemon peel, lemon juice, and a pinch of salt.
  2. Bring to a simmer over medium heat, stirring until honey dissolves and the saffron begins to infuse.
Poach the Pears
  1. Gently lower the peeled, halved pears into the simmering liquid.
  2. Cover with a round of parchment paper or a lid slightly ajar to keep the pears submerged.
  3. Simmer gently for 20–25 minutes, or until pears are fork-tender. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
  4. Remove from heat and let the pears cool in the liquid for at least 15–20 minutes.
Reduce the Syrup
  1. Remove the pears and bring the poaching liquid to a boil.
  2. Reduce until syrupy (about 15 minutes), then strain out solids and finish with fresh lemon juice to taste. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
4. To Finish
  1. Plate the pear halves cut-side up or down.
  2. Spoon over a bit of the saffron syrup.
  3. Drizzle with a generous pour of EVOO
  4. Garnish with crushed pistachios or toasted almonds and a pinch of flaky sea salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: keep the pears in their poaching liquid, covered, in the fridge for up to 4 days. Reheat gently in the syrup, or serve chilled straight from the jar.

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