13 February, 2009

Pears in saffron-vanilla syrup

poached pears in saffron-vanilla syrup

My second challenge in two days! These were easy to do, although you have to leave them to marinate for several hours, preferable overnight. I poached the peeled and quartered pears in a light syrup flavoured with lime, vanilla, and saffron, then carefully put the pears in a jar, poured over the syrup, and left them to soak before serving with a scoop of vanilla ice cream and tuiles (sadly not home-made — it’s been a long time since I was able to take advantage of a rainy Sunday afternoon, nothing in particular to do, and a surplus of egg whites).

This is a light, subtly flavoured dessert which would be nice after a rich main course (like the tipsy duck we had yesterday for example). It would be an excellent idea if you had a glut of pears — although the pears aren’t really “preserved”, I imagine they would keep for at least a week in the fridge, and only improve in flavour.

You might also like:

Leave a Comment

Comments are very welcome! If you have tried this recipe, please let me know what you thought.

about

All recipes in this blog tested using the most stringent quality controls (French guests). Read on ...
A note on weights and measures

find me elsewhere


CookEatShare Featured Author

Categories

Bookstore

A selection of cookbooks from our shelves, brought to you by Amazon.com
In Europe? You can shop here.

Creative Commons License
This blog is licensed under a Creative Commons License.

©Archetype Informatique, 2008. Theme based on FreshlyBakedBread by Lorraine Barte