50.237920
1.668260
Flavours of France - Cook with Saffron
- Wine-poached PearsAnne Poupart supplies restaurants all round the Baie. At Hôtel les Saules in Favières, for instance, chef Guillaume Feron offers poached pears with saffron – one of his most popular desserts.
PREPARATION TIME
1 pm
LEVEL OF DIFFICULTY
Simple
COOKING TIME
20 to 30 minutes
INGREDIENTS:
(serves 6)
●6 pears ●50cl dry white wine ●20cl water ●1 vanilla pod ●1 orange ●1 star anise ●6 or more pistils of saffron*
DEVELOPMENT
Put the white wine, water, vanilla pod, orange, one star anise and saffron into a large saucepan and heat gently for at least 15 minutes.
Put the white wine, water, vanilla pod, orange, one star anise and saffron into a large saucepan and heat gently for at least 15 minutes.
Peel, halve and core the pears then add to the liquid and let them gently poach for 20–30 minutes, depending on ripeness (check by piercing with a cocktail stick – they are cooked when it goes right through).
To serve, place a pear in a soup plate and ladle some of the liquid over it.
*As a rule of thumb, Anne Poupart recommends using one pistil of saffron per person for des-serts, two in savoury dishes, and three in paella.