Friday, January 25, 2013

Pears Poached in a Saffron Syrup (Zaafraani Nashpati)

I love the pretty golden hue of these simple Pears Poached in a Saffron Syrup from Madhur Jaffrey. Just five ingredients makes for an elegant fruit dessert.


Jaffrey says, "These pears, which I first made with the purest saffron from Kashmir, are heavenly. They turn a rich gold color and are suffused with the heady aromas of saffron and cardamom--among the most prized spices in the world." 


Pears Poached in a Saffron Syrup (Zaafraani Nashpati
Madhur Jaffrey's Step-By-Step Cooking
(Serves 4)

1 cup sugar
6 whole cardamom pods
1/4 tsp saffron threads
3 Tbsp lemon juice
4 firm pears

Put the sugar into a medium heavy-based saucepan with 2 cups water. Add the cardamom pods, saffron and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer.

Peel the pears, halve lengthwise, and remove the core; add each pear to the simmering syrup as soon as it is cut, to avoid discoloration. Cover and cook gently for 20 to 25 minutes, turning the pears in the syrup from time to time.

Carefully lift the pears out of the liquid and arrange them in a serving dish in a single layer, cut side down. Boil the syrup until it is reduced to about 1 cup and thickened slightly. Pour the reduced syrup evenly over the pears. Cool before serving.


Notes/Results: Sweet and comforting with great flavor from the saffron and cardamom. A simple and delicious dessert that looks great on the plate. I would make these again.



Sweet Endings is the theme this week at I Heart Cooking Clubs. You can check out what desserts everyone made by checking out the post and following the links. 

Happy Aloha Friday!

4 comments:

foodycatAlicia said...

Lovely. Poached pears are such a simple and elegant dessert!

Kim said...

This is such a gorgeous dessert, Deb! I bet it is incredible with the sweet and spicy syrup.

Margaret said...

Saffron and Cardamom would make a great combo!! Love the deep yellow color!!

dutchmm said...

This is one of my favourite puddings, too. Thanks for putting the recipe online - it means I can cook it when staying with my daughter, even though I left that Madhur Jaffrey book (I own 5 or 6 of them) at home in Italy.