Sweet Lemon and Saffron Poached Pears

Serves 4

This is a recipe loosely adapted from Yotam Ottolenghi’s and Sami Tamimi’s cookbook Jerusalem, from which I cook all the dishes I serve for Easter dinner. I increase the number of pears and double the poaching liquid so there is plenty left over for pear-and-blue-cheese salads and lemony mocktails.

6 medium Bosc pears

15 cardamom pods

1 bottle white wine

1 ¼ cups sugar

2 large pinches saffron

The zest of 2 lemons, removed in thin strips

Peel the pears, leaving the stalks intact. Cut off the very bottom of the pears so that they can stand up straight on a flat surface. Use a melon baller to remove the core from the bottom of the pears. Crush the cardamom pods.

 

Combine all the ingredients in a saucepan with 3 cups of warm water, bring to a simmer, and gently poach the pears for about 2 hours or until tender. Remove from heat, allow to cool, then refrigerate overnight to steep.

 

Before serving, transfer 4 pears to wide soup bowls and set aside to bring to room temperature. Boil the saffron syrup until reduced by half, 12–15 minutes. Drizzle about 2 tablespoons of syrup over each pear, then serve with a little heavy cream poured over the top of the pear. Store the leftover poached pears in the remaining syrup for up to a week. 

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 13 / Summer 2020

Recent Recipes

Hemingway Daiquiri

Hemingway Daiquiri

Strawberry Ginger Icebox Pie

Strawberry Ginger Icebox Pie

Elderberry Apple Slab Pie

Elderberry Apple Slab Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Grains Double Crust Pie Dough

Maine Grains Double Crust Pie Dough

Honey, Apple, and Ricotta Tartine

Honey, Apple, and Ricotta Tartine

Hot Honey Butter Bath Corn on the Cob

Hot Honey Butter Bath Corn on the Cob

Maine Honey Mustard BBQ Sauce

Maine Honey Mustard BBQ Sauce

Cucumber Lavender Mojito Pitcher

Cucumber Lavender Mojito Pitcher

Citrus and Rosemary Sangria Pitcher

Citrus and Rosemary Sangria Pitcher

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG