Poached Pears in Saffron-Honey Elixir

Photo and recipe Credit to Living Roots USA

Pears, but make them dramatic. Poached in saffron, honey, cardamom, rose, and orange, then served over creamy yogurt with a little crunch.

Recipe by Aishwarya Subramanian Pastry Chef

Ingredients

• 2 ripe firm pears

• 1.5 cups water

• ¼ cup honey

• 3 Coorg Cardamom Pods, lightly pounded

• A generous pinch of Pampore Kashmiri Saffron

• 1 star anise

• 2 tbsp rose water

• Pinch of salt

• Peels of 1 orange

  
  

To Serve:

• Greek Vanilla Yogurt

• Pecans

Directions

1. In a heavy-based saucepan, combine the water, honey, cardamom, star anise, saffron, rose water, orange peels and salt. Bring to a simmer over low heat.

2. Peel the pears and place them in the hot syrup. Cover with a lid and simmer for about 20 minutes, turning and basting the pears gently every 5 minutes or so.

3. Use a slotted spoon to remove the poached pears from the syrup and set them aside.

4. Continue to cook the syrup until it reduces by half.

To Serve:

Slice each pear in half/serve them whole. If slicing the pear, scoop out the core and place in a serving dish. Add a dollop of greek yogurt and place the pear on top of it finishing with a generous pour of the reduced honey syrup over each half. Garnish with some thyme leaves and saffron.