Pears poached in saffron syrup | The Times:
Darina Allen’s pears poached in saffron syrup
Serves 4
Ingredients:
200g caster or granulated sugar
425ml water
6 whole cardamom pods, lightly crushed
¼ tsp good-quality saffron threads
3 TB freshly squeezed lemon juice
4 firm pears
Method:
Put the sugar, cardamom pods, saffron and lemon juice in a wide shallow pan with 425ml water. Stir to dissolve the sugar and bring to a simmer.
Meanwhile, peel the pears, halve and core them, and immediately put them into the simmering syrup, cut side uppermost. Cover with greaseproof paper and the lid of the pan and cook gently for 20-30 minutes, spooning the syrup over the pears every now and then.
Carefully remove the pears and arrange in a single layer in a serving dish, cut side down. Pour the syrup over them and allow to cool.
Chill in the freezer and serve very cold. These keep for several weeks, covered, in the fridge.
And here! - How to Poach Pears.Serves 4
Ingredients:
200g caster or granulated sugar
425ml water
6 whole cardamom pods, lightly crushed
¼ tsp good-quality saffron threads
3 TB freshly squeezed lemon juice
4 firm pears
Method:
Put the sugar, cardamom pods, saffron and lemon juice in a wide shallow pan with 425ml water. Stir to dissolve the sugar and bring to a simmer.
Meanwhile, peel the pears, halve and core them, and immediately put them into the simmering syrup, cut side uppermost. Cover with greaseproof paper and the lid of the pan and cook gently for 20-30 minutes, spooning the syrup over the pears every now and then.
Carefully remove the pears and arrange in a single layer in a serving dish, cut side down. Pour the syrup over them and allow to cool.
Chill in the freezer and serve very cold. These keep for several weeks, covered, in the fridge.
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