Divine Dessert
For tonight's dessert, take a lesson from Chapter Yum, Verse Delicious of "The Spice Bible" (Stewart, Tabori & Chang, 2008) by Jane Lawson. But be warned--these Poached Pears in Saffron Syrup are so tasty you just might think you've died and gone to heaven.
Poached Pears in Saffron Syrup Serves 4 1 vanilla bean, split lengthwise 1/2 teaspoon saffron threads Heaping 3/4 cup superfine sugar 2 teaspoons grated lemon zest 4 pears, peeled
Put the vanilla bean, saffron threads, sugar, lemon zest and 2 cups water in a large saucepan and mix together well. Stir over low heat until the sugar has dissolved. Bring to a boil over high heat, then reduce to a gentle simmer. Add the pears and cook, covered, for 12-15 minutes, or until tender when tested with a metal skewer. Turn the pears over with a slotted spoon halfway through cooking. Once cooked, remove from the syrup with a slotted spoon, set aside, and cover to keep warm.
Allow the saffron syrup to come to a boil and cook uncovered for 8-10 minutes, or until the syrup has reduced by half and thickened slightly. Serve the pears with the sauce spooned over and some whipped cream on the side.
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