A stellar dish with saffron
NEW YORK TIMES
For a stellar dessert, poach pears and let them steep in a bright yellow saffron-ginger syrup.
With saffron, a little goes a long way: A quarter teaspoon will not break the bank. Prepare these days ahead of serving and store them in their syrup; they’ll only improve in flavor.
Served chilled with a dab of creme fraiche or a scoop of vanilla ice cream, this dessert is sheer luxury.
Saffron-Ginger Pears
Ingredients:
• 6 small Bartlett, D’Anjou or Comice pears, slightly underripe
• 2 cups dry white wine
• 1 cup granulated sugar
• 1/4 teaspoon crumbled saffron
• 2 thick slices of fresh ginger
• Creme fraiche or vanilla ice cream, for serving
Directions:
Peel the pears, leaving stems intact.
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Put wine, sugar, saffron and ginger in a stainless-steel saucepan or skillet just large enough to hold the pears in a single layer over high heat. Stir and bring to a boil.
Add pears and reduce to a simmer. Cover and cook gently for about 20 minutes (turning occasionally if the pears aren’t fully submerged), until pears are just tender when poked with a skewer or a small, sharp knife. If time permits, allow pears to cool in their syrup in the refrigerator, preferably overnight or for up to several days.
Remove pears from syrup. Simmer syrup down to a thick glaze over brisk heat, about 15 minutes. Let cool slightly (about 10 minutes) and pour over pears to serve. Pair with creme fraiche or vanilla ice cream.
Total time: 45 minutes, plus overnight cooling, serves 6.
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