Vanilla-Saffron Poached Pears Recipe

Vanilla-Saffron Poached Pears Recipe
Staff Writer
Vanilla-Saffron Poached Pears
Miri Leigh

Vanilla-Saffron Poached Pears

I’m on a whole-fruit-as-dessert kick. There’s just something so elegant and simple about serving a piece of fruit in its whole and natural state, lightly sweetened and topped with nothing but a bit of ice cream or crème chantilly.

The saffron not only adds a lovely flavor but also an orange tint to the syrup that stains the pears ever so slightly, giving them a deep, golden glow.

6
Servings
445
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 cups water
  • 2 cups sugar
  • Juice of 1/2 lemon
  • Pinch of saffron
  • 1 whole vanilla bean, halved lengthwise
  • 4 Bartlett pears, ripe but still firm, peeled, stems intact
  • Vanilla ice cream, for serving (optional)

Directions

Combine the water, sugar, lemon juice, and saffron in a medium-sized saucepan. Cook over medium heat and stir until the sugar is dissolved. Scrape the vanilla bean seeds into the liquid, then add the scraped bean to the liquid, too. Bring the liquid to a simmer. 

Carefully lower the pears into the liquid and simmer, turning occasionally, until the pears are soft and cooked through, about 15 minutes.

Remove the pears from the liquid and set aside. Remove the vanilla bean. Bring the remaining liquid to a boil and cook until reduced by about ½ to a thick syrup. Serve the pears warm with the syrup, with a scoop of good-quality vanilla ice cream if desired.

Nutritional Facts

Total Fat
21g
30%
Sugar
1g
1%
Saturated Fat
3g
13%
Carbohydrate, by difference
60g
46%
Protein
6g
13%
Vitamin A, RAE
173µg
25%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
107mg
11%
Choline, total
7mg
2%
Fiber, total dietary
12g
48%
Folate, total
87µg
22%
Iron, Fe
9mg
50%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
129mg
18%
Selenium, Se
11µg
20%
Sodium, Na
113mg
8%
Thiamin
1mg
91%
Water
113g
4%
Zinc, Zn
1mg
13%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.