PEARS POACHED IN SAFFRON, ORANGE & CARDAMOM SYRUP

Elegant yet easy, this seasonal sensation will leave you wanting more.

PREP TIME: 20 MINS COOK TIME: 2 HOURS SERVES 6 (AS A DESSERT)

2.5L (10 cups) water

1 cup granulated sugar substitute Zest and juice of 2 oranges 6 cardamom pods, crushed 2 pinches saffron threads

6 small firm pears, peeled

Custard

1 Tbsp custard powder

or gluten free custard powder Zest of quarter of an orange 1 Tbsp granulated sugar

substitute

200ml skim milk

1/2 tsp vanilla extract

1 Put the water, sugar substitute, orange zest and juice, cardamom pods and half the saffron threads in a large saucepan. Stir over low heat until warm.

2 Increase heat to medium and bring poaching liquid to a simmer. Add the pears.

Cover the top of the liquid with a round of baking paper. Cover with a lid. Reduce heat to low and cook, covered, for 1-11/2 hours or until the pears are very tender.

3 Using a slotted spoon transfer the pears to a shallow dish. Transfer 750ml (3 cups) of the liquid to a small saucepan with the second pinch of saffron. Cook over medium-high heat for 20-30 minutes, until the liquid reduces and starts to thicken.

4 Meanwhile, to make the custard, combine the custard powder, orange zest and sugar substitute in a small saucepan. Gradually whisk in the milk. Cook over medium heat, stirring often, for 5-6 minutes or until the custard thickens. Stir in the vanilla extract.

5 Serve the poached pears with some of the poaching liquid and the custard.

COOK’S TIP

Keep the pears and reduced poaching liquid in an airtight container in the fridge for up to 3 days.