Poached Pear in White Wine with Vanilla and Terraza Saffron Jus
(Recipe kindly provided by Chef Pierre Vuillumier)
6 Beurre Bosc or Taylor's Pears
½ litre White Wine or Verjus
100g Caster Sugar or Plain White Sugar
1 Vanilla Pod
½ Pinch of Terraza Saffron Threads (about 8 threads)
3 Cloves
½ Cinnamon Stick
2 Bay Leaves
Some Fresh Cream

Peel pears & leave about 2cm skin near the top.  Cut a small slice from the rounded end of each pear so that it will stand up, delicately remove the core.
Poach pears in warm stock & spices until "al dente" & leave them to soak for several hours.
Drain pears over a plate & reduce stock to a light syrup consistency.  Set aside.
Place pear on dessert plate & hold each pear by the stem, cut with a knife top to bottom in segments making sure you do not get through the pear.  Twist pear down onto the plate and slowly put pressure down to form a fan shape.
Reheat the reduction & finish with a little butter to thicken the sauce.
Pour over each pear.


Please click on the following to discover more inspirational main couse or other delicious saffron dishes.  Or please return to our main recipe page for details on how to get the best from your saffron.