SAF­FRON POACHED PEARS

MAKES 6 SERV­INGS HANDS-ON TIME 10 MIN­UTES TO­TAL TIME 3 ½ HOURS

Canadian Living - - Last Bite -

2½ cups gran­u­lated sugar 8 green car­damom pods 6 strips or­ange zest 3 thin slices peeled gin­ger 1 cin­na­mon stick ¼ tsp saf­fron threads 6 small firm pears (such as Bartlett or Bosc) Cut cir­cle of parch­ment pa­per slightly smaller than base of large pot; set aside.

In same pot, bring sugar, car­damom pods, or­ange zest, gin­ger, cin­na­mon stick, saf­fron and 8 cups wa­ter to boil over medium-high heat un­til sugar dis­solves.

Mean­while, peel pears, leav­ing stems in­tact. Us­ing melon baller or tea­spoon, core each pear through bot­tom.

Re­duce heat to sim­mer. Add pears; place parch­ment pa­per cir­cle over top, press­ing di­rectly on pears. Place small lid over top to keep pears sub­merged. Re­turn to sim­mer; cook un­til ten­der in cen­tre when pierced with knife, about 15 min­utes. Re­move from heat; let cool in syrup, about 3 hours.

Us­ing slot­ted spoon, trans­fer 1 pear to each bowl; driz­zle 3 tbsp of the syrup over top each pear.

PER SERV­ING about 147 cal, 1 g pro, trace to­tal fat (0 g sat. fat), 36 g carb (5 g di­etary fi­bre, 27 g sugar), 0 mg chol, 2 mg sodium, 164 mg potas­sium. % RDI: 2% cal­cium, 2% iron, 13% vit C, 4% fo­late.

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