Poached Pears in Saffron-Honey Elixir

Serves 2
Prep Time

10 mins
Total Time

40-45 mins
Difficulty Easy
Recipe by Aishwarya Subramanian Pastry Chef, Product Head

Aishwarya Subramanian is a designer and pastry chef bringing her creations to life at The Recipe Lab.

Poached Pears in Saffron-Honey Elixir

About This Dish

Aromatic and effortlessly elegant, these Poached Pears with Honey and Saffron are gently simmered in a fragrant infusion of rose water, cardamom, and citrus. A light yet luxurious dessert that captures the warmth of tradition and the beauty of simple ingredients, perfect for an intimate dinner or a special celebration.

Ingredients

  1. 2 ripe firm pears
  2. 1.5 cups water 
  3. ¼ cup honey
  4. 3 Coorg Cardamom Pods, lightly pounded 
  5. A generous pinch of Pampore Kashmiri Saffron
  6. 1 star anise
  7. 2 tbsp rose water
  8. Pinch of salt
  9. Peels of 1 orange

To Serve:

  1. Greek Vanilla Yogurt
  2. Pecans

This recipe features

Coorg Cardamom Coorg Cardamom

Coorg Cardamom

Spices

$10.00
Pampore Saffron Pampore Saffron

Pampore Saffron

Spices

$10.00

Instructions

  1. In a heavy-based saucepan, combine the water, honey, cardamom, star anise, saffron, rose water, orange peels and salt. Bring to a simmer over low heat.

  2. Peel the pears and place them in the hot syrup. Cover with a lid and simmer for about 20 minutes, turning and basting the pears gently every 5 minutes or so.

  3. Use a slotted spoon to remove the poached pears from the syrup and set them aside. 

  4. Continue to cook the syrup until it reduces by half.

To Serve: Slice each pear in half/serve them whole. If slicing the pear, scoop out the core and place in a serving dish. Add a dollop of greek yogurt and place the pear on top of it finishing with a generous pour of the reduced honey syrup over each half. Garnish with some thyme leaves and saffron.