Saffron Elderflower Pears
Saffron Elderflower Pears are gently poached in pear and elderflower cordial, apple juice, lemon, and saffron. The tender fruit and fragrant golden syrup create an elegant gluten-free and vegan dessert.
Equipment
- Measuring cups
- Measuring spoons
- Saucepan, Small Deep
- Serving Bowls, 4
- slotted spoon
Ingredients
- 125 ml Elderflower and Pear Cordial
- 500 ml Apple Juice
- 2 teaspoons Fresh Lemon Juice
- 4 large Pears peeled, cored and quartered
- 1 pinch Saffron Threads
Instructions
- Pour the elderflower and pear cordial into a small deep saucepan.
- Add the apple juice and lemon juice.
- Stir until combined.
- Place the saucepan over medium heat.
- Bring the poaching liquid to a gentle simmer.
- Add the pear quarters and saffron threads.
- Reduce the heat to low.
- Simmer gently for 25 minutes until the pears are tender.
- Remove the saucepan from the heat.
- Cover the saucepan with a lid.
- Let the pears cool completely in the poaching liquid.
- Carefully lift the pears from the liquid with a slotted spoon.
- Divide the pears among four serving bowls.
- Ladle some of the fragrant poaching liquid over each portion.
- Serve at room temperature or chilled.
Notes & Wine Advice
Serving Suggestions
Serve the pears at room temperature or chilled with some of their golden poaching liquid. Add Greek yogurt, mascarpone, vanilla ice cream, or whipped cream when a dairy-free dessert is not required. Toasted almonds or pistachios provide crunch but make the dessert unsuitable for a nut-free diet.Recipe Notes
Choose firm, ripe pears that can withstand gentle simmering without falling apart. Keep the liquid at a quiet simmer rather than a rapid boil. Cooling the fruit in the liquid allows it to absorb more elderflower, apple, lemon, and saffron flavour.Baked Apple Variation
Replace the pears with four peeled, cored, and quartered apples. Omit the lemon juice and place the apples in a deep ovenproof dish. Pour over the heated cordial, apple juice, and saffron, cover with foil, and bake at 350°F (180°C) for 1 hour.Storage
Transfer the cooled pears and poaching liquid to an airtight container. Refrigerate them for up to three days, keeping the fruit submerged when possible. Serve chilled or bring the required portions towards room temperature before serving. Freezing is not recommended because the pears may soften excessively.Wine Advice
An aromatic Gewürztraminer complements the elderflower, pear, apple, and saffron. A lightly sparkling Moscato d’Asti is another suitable choice when the pears are served with ice cream or whipped cream.Nutrition values
Serving: 1 poached pear with syrup | Calories: 191 kcal | koolhydraten: 49 g | Eiwitten: 1 g | Vet: 0 g | Verzadigd vet: 0 g | Natrium: 10 mg | Suiker: 40 g