For dessert when I had my girl´s lunch recently I decided to finally try poaching some pears, inspired by Pille who just had posted about ginger pears. Ginger pears are a real classic here in Sweden as well but I have never made it myself.My recipe of choice this time was - surprise - one from my cooking guru Anna Bergenström. Here the ginger goes together with vanilla, saffron and spices in a delicious syrup! The recipe is easy and very practical, the pears can be made up to a week in advance! They can also be frozen in their syrup. Just make sure you try if the pears fit in the skillet before you start, and watch the pears carefully so they don´t get overcooked.
Ginger pears with saffron
Serves 6-8
6-8 nice, firm pears
500 ml water and 50 ml sugar
1/2 vanilla pod
about 2 tbsp fresh, peeled, chopped ginger (I think I used a little more)
a 5 cm piece of a cinnamon stick
0.5 grams of saffron, ground with a sugar lump in a mortar
(Then I get confused because the recipe mentions 1/3 lemon in slices but not where to put it! I just skipped it and it was fine)
500 ml water and 50 ml sugar
1/2 vanilla pod
about 2 tbsp fresh, peeled, chopped ginger (I think I used a little more)
a 5 cm piece of a cinnamon stick
0.5 grams of saffron, ground with a sugar lump in a mortar
(Then I get confused because the recipe mentions 1/3 lemon in slices but not where to put it! I just skipped it and it was fine)
Boil a syrup from the water, sugar and vanilla pod for about 5 minutes without a lid. Peel the pears but keep the stalks and the little thing on the other end where the flower was. This will prevent the pears from getting all mushy! And it looks pretty.
Put the pears close together in a skillet and pour over the syrup carefully. Add the ginger and cinnamon and let it simmer on very low heat, under a lid, for 20-25 minutes. You may want to turn them over once or twice but be careful! Put the saffron in the last 10 minutes. When the pears are all soft, but not more, let them cool in the syrup. The day after they will have a much more intense yellow colour!
Put the pears close together in a skillet and pour over the syrup carefully. Add the ginger and cinnamon and let it simmer on very low heat, under a lid, for 20-25 minutes. You may want to turn them over once or twice but be careful! Put the saffron in the last 10 minutes. When the pears are all soft, but not more, let them cool in the syrup. The day after they will have a much more intense yellow colour!
Serve with a dollop of good vanilla ice cream.
6 comments:
That's a lovely-looking version of poached pears - I'm adding it to my ever-growing list of poached pear recipes :)
This looks good. I think I'll try making it with achiote instead of saffron. Achiote, a South American spice, is often called "the poor man's saffron."
I think that sounds delicious. And so beautiful too!
Mouthwatering! Beautyful yellow. I just got inspiration, how beautiful it would look, if one pear on the plate was this yello and the other one wine-red! Don't you think?
That looks lovely! Saffron is my favorite spice, and this looks like an excellent use for it.
Food Is Love
Hi Clivia,
I came across your food blog when I googled for involiniti recipes. Have you grouped your Swedish recipes together, so that I can find them directly?
thnks
mehdi
PS:I also suffer from the late and irregular updates in blogosphere. I think its very common!
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