Time: 2 hrs
4 medium pears
10 cardamom pods
320 g caster sugar
½ a vanilla pod
100 mg saffron
1 small stick of cinnamon
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.
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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