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.