SAFFRON-POACHED PEARS

2 cups water 2 cups sugar 1 cinnamon stick Pinch saffron 2 organic Bosc pears, peeled In a medium pot or Dutch oven, combine water and sugar and bring to a simmer, stirring until sugar is dissolved. Reduce heat and add cinnamon stick and saffron. Add peeled pears, then place a piece of parchment paper over the pot and cook for 10 to 15 minutes or until pears are just tender when poked with the tip of a knife. Remove pears from poaching liquid and, when they’re cool enough to handle, cut in half lengthwise, removing the core with a small spoon or melon baller. Serve pears (quartered, if you like) with green cardamom–infused crème anglaise (optional) and freshly chopped mint leaves, or with ice cream or rice pudding. Serves 4.